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here's how to make some amazing mushroom
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and spinach quesadillas for Cinco de
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Mayo these are super tasty and really
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quick to put together just roughly chop
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up the spinach and let's go to a pan
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where it's been heating on medium heat
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bit of olive oil and then add your
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sliced and washed mushrooms give that a
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good toss and sauté until they have
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reduced by about half in volume then add
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the garlic and the jalapenos or if
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you're using Thai chilies you can use
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that as well mix that up and then taste
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and adjust for salt and pepper you can
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set this aside for now when most of that
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water has cooked out and then add in the
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spinach just couple of minutes and they
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should be wilted and then you can return
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the mushrooms with the spinach into that
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up add some cream cheese in here this is
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the creamy variety it's going to really
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help because that's going to be sitting
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in the middle of our two cheeses in the
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quesadilla so now we have two types of
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cheeses here we have a cumin spiked gura
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and then just some mozzarella now if I
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could have found chihuahua cheese that
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traditionally is used to make quadillas
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I would have used it but it's very hard
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to find it where I am that's why I just
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went completely off the books and used
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mozzarella and this cumin spiked gouda
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instead along with a bit of that cream
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cheese but the intention was to make
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some great cheesy quesadillas just add a
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bit of cheese i'm just starting with the
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Gouda for now and then a generous
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portion of that mushroom spinach
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mixture then top that up with mozzarella
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fold it up and now go to the pan and now
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just toast them with some oil until
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they're nicely golden brown on each side
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cook them gently so the cheese has
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enough heat to melt completely and you
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can always keep them warm in an oven
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heater around 180° F if you liked how
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these quesadillas turned out then check
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out how to make reffried beans from
