We have two Mexican restaurants here in town. There could be more but I only know about two of them. For the longest time, we had one and it just isn’t my favorite. A while back, a second Mexican restaurant opened on the square and I love it! It’s the only one we go to now. The food is good, the people who work there are friendly and nice. A few weeks ago when we had snow up to our eyeballs and I had not left the house in what seemed like weeks, one evening I decided going to the Mexican restaurant would be a good idea. We went but they were closed because of the snow so we went to the old one which was open.
About the only thing I like there are the mushroom and spinach quesadillas so I ordered them and it seemed they were made with canned spinach and were not very good at all. Since then I’ve been wanting good mushroom and spinach quesadillas but I’m trying really hard to eat out of the freezer and pantry and use up some of what we have instead of buying things. We had no mushrooms or spinach! I’ve been doing good for a while now . . hardly anything from the grocery store . . just eating what we have here but this morning I used the last of the bacon and we’re out of sausage so I knew I had to go to the grocery store. And just this week I noticed The Pioneer Woman had her Spinach & Cheese Quesadilla recipe, which is really mushroom and spinach quesadillas but I don’t normally put goat cheese in mine and I add sliced onions when cooking the mushrooms.
Using the Griddler, I made these for lunch today.
If you want to make them, just follow PW’s recipe but thinly slice an onion and cook it along with the mushrooms. I even added the goat cheese, which I usually don’t do but will continue to do. Often when I have leftover smoked pork butt, I’ll make quesadillas with that too. In fact, I think since I have a bag of flour tortillas (yes, I bought them and didn’t make them), I’ll make bacon, egg and cheese quesadillas for breakfast in the morning!