Tuesday, September 17, 2013


I totally sound like Rachael Ray in my head when I say that.  We had a freezer meal from my food co-op in the basement for awhile.  It was called Portabella and Spinach Quesadillas.  I hadn't made it because I was pretty sure my kids were going to think it was gross, but Sunday night I was desperate for something fast and I figured if they didn't like it I could just make popcorn.

They LOVED it.  All of them.  They ate it right up and Chris was so bummed because he was saving it for just the two of us and we all had to ration it out and eat popcorn to fill up the tummies.

Here are a couple of pictures to hopefully entice you.  (I am not a food blogger by any means, and I have zero photography skills, so really, this is the best I could do!)

shadow from my massive paw covering the flash

See the top the tater?  Very  important.

Here's the details:

Portabella and Spinach Quesadillas

1- 10 oz. package frozen chopped spinach
6- 10 inch flour tortillas
2 C. shredded cheddar cheese
2 T. butter
3-4 cloves garlic, minced
salt and pepper to taste
6 oz. Portabella mushrooms, chopped
sour cream and guacamole for topping.  * but if you are like me you will replace sour cream with top the tater, the chives make it that much better!

thaw spinach, drain and squeeze out extra moisture, mix with mushrooms.  Spread soft butter on two tortillas, place one on hot frying pan butter side down, sprinkle with cheese, add 1/3 mushroom-spinach mixture, sprinkle with more cheese, add salt and pepper, top with other tortilla butter side up.  Flip once when browned.  Serve with guac and top the tater.  Makes 3 tortillas.

Seriously, my kids ate this up.  And just about everyone has a package or two of frozen spinach hanging around that they don't know what to do with.


  1. Do you cook the mushrooms first?

  2. It came already frozen from our food co-op. so I am not 100% sure. Owen loves his mushrooms not cooked, and everyone else a little cooked. I probably would toss them in a pan with a little butter first and cook just a smidge.