Recipe Theme of the Month: Quesadillas- Spinach and Ricotta

This is the last of the quesadilla recipes. Not that there aren't dozens more...but this one is from Taste of Home, slightly modified.

Ingredients

4 cups fresh baby spinach

4 green onions, chopped

2 tablespoons lime juice

1 teaspoon ground cumin

1/4 teaspoon garlic powder

1 cup (4 ounces) shredded mozarella

1/4 cup ricotta cheese

6 flour tortillas (6 inches)

1/4 cup sour cream

¼ cup chopped cilantro

Directions

In a large nonstick skillet, cook the spinach, onions, lime juice, cumin and garlic powder over medium heat until spinach is wilted. Remove from the heat; stir in cheeses and cilantro. Divide spinach mixture evenly among three tortillas. Top with remaining tortillas. Cook in a large skillet coated with cooking spray over low heat for 1-2 minutes on each side or until heated through. Cut each quesadilla into four wedges. Serve with sour cream. 

And voila! Enjoy!

The Park at Sunrise 

by Lee Brazil

Contemporary M/M

Buy at Amazon Kindle

First they were three, now there are two. Can Jason and Morgan make a relationship work without Paul?

What are readers saying about The Park at Sunrise? 

5.0 out of 5 stars Beautiful!, May 17, 2013 (Amazon reviewer) This is such a beautiful story. Gut wrenching sorrow. My heart clenched at what these young men lost. How long it took them to grieve . . . 9 years. They are such richly written characters, it is as if they are alive and I know them. I felt their hurt.

Red Wine Mushroom Quesadillas

Tasty Mushroom Quesadillas

Ingredients 

1/4 cup butter

1/2 tablespoon flour

1 button mushrooms, sliced

1/2 cup dry red wine

3/4 cup broth

1/2 onion, chopped

1 tablespoon minced fresh garlic

1 1/2 teaspoons Worcestershire sauce

salt and pepper to taste

Directions:

 Melt butter in a skillet over medium heat.

Whisk in flour until smooth

Whisk in wine, broth, Worcestershire sauce until smooth

Add in mushrooms and onions.

Cook over medium heat until mushrooms and onions are tender, stirring occasionally.

We serve this over rice, or as a side dish to beef at times.

When there's leftovers, I do this:

Heat griddle. Grease lightly. Place on tortilla flat in the pan. Using a slotted spoon so the juices will drain, spoon a layer of mushrooms on the tortilla. Add a sprinkling of Monterrey jack or mozzarella cheese. Top with another tortilla.

Flip when bottom is crisped.

Remove from heat when cheese is melted. Let cool for a minute, then slice and serve with the warmed sauce form the mushrooms, sour cream, or a salsa.

Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).