Mushroom Spinach & Smoked Gouda Quesadillas

[terrible photo because we gobble them too quickly. will try to get a better pic next time]
Casual directions, because it’s a casual meal. As to spice measurements, I’ll also try to get better amounts the next few times we fix this. For the most part, just a few shakes, taste, shakey shake some more.

Serves 4


  • 2 cup onion – medium chop or thinly sliced
  • 2 cup mushrooms (8 oz package) – sliced
  • 2 cup fresh spinach (1/2 a typical bag) – rough chop
  • 1 12oz jar artichokes – drained and chopped (The Reese marinated give good taste)
  • 2 cups smoked gouda (or other smoked melty cheese) – shredded, loosely packed in measuring cup
  • 2 cups mozzarella – shredded, loosely packed in measuring cup
  • olive oil
  • 2 tbsp sherry
  • 2 tbsp minced garlic
  • red pepper flakes
  • salt & pepper
  • paprika (half smoked, if you have it)
  • cumin
  • 4 large (burrito size) tortillas
  • Guacamole
  • Sour cream
  • optional: blackened or grilled chicken, shredded
  • Mix the shredded cheeses together.
  • Add 2 tbsp oil to a large skillet. Sauté onions on med-low for approximately 20-40 minutes (your patience/available time will determine. It is worth the wait, but still delicious either way). The goal is carmelization. Sprinkle with salt halfway through to promote carmelization.
  • Turn heat up to med-high, add artichokes, garlic and red pepper flakes to taste. Sauté for 2-5 minutes (cook off the standing moisture).
  • Remove from heat to separate bowl. (Or you could do the next step simultaneously, if you want to be all efficient and stuff)
  • Add 1 tbsp oil to the skillet. Saute mushrooms for 2 minutes on med-high heat. Add the sherry. Saute an additional few minutes, until sherry reduced/absorbed.
  • Return onion/artichoke mix to the pan. Heat through on med-high heat.
  • Season to taste with salt, pepper, paprika and cumin
  • Remove from heat, fold in spinach so that it wilts from residual heat. Check seasoning after spinach added.  (Effective taste test procedure: scoop a wee bit of the veggies in a spoon, top with a teeny bit of cheese, devour. The cheese will add smoky and salty flavors, so you don’t want to overdo spices).
  • Heat a (preferably cast iron) skillet or griddle on medium, oil lightly.
  • Place a tortilla on the skillet or griddle, put 1/2 cup cheese on half of the tortillas, top with 1/4 of the veggie mix, top that with 1/2 cup of the cheese. (add the chicken here, if you must) Fold over the other half of the tortilla.
  • Cooking, flipping occasionally until evenly done on both sides, and cheese is thoroughly melted.
  • Remove to a cutting board, and allow to cool for a few minutes, then cut into 3-4 wedges.
  • Repeat with remaining tortillas, or save the remaining veggie mix and cheese for later.
  • Serve with sour cream and guacamole.

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