I served the Grilled Mushroom Spinach Quesadillas with the suggested Avocado-Tomato Relish. You could add tortilla soup, beans, rice.
I especially liked the mix of the warm and crispy quesadilla with the cool and creamy garnish provided by the relish and sour cream.
The instructions are for cooking on the outdoor grill. I found the recipe at http://www.womansday.com/recipefinder/grilled-mushroom-and-spinach-quesadillas-recipe-wdy0712. You can change the number of servings and print the recipe on their web site.
Time: 30 minutes
Grill: heat to medium
While grill heats, prepare relish.
TOMATO AVOCADO RELISH
Mix and set aside.
2 tomatoes, cut into 1/2 inch pieces
1 avocado, cut into 1/2 inch pieces
2 T. fresh lemon juice
1 T. olive oil
1/4 t. Kosher salt
1/4 t. pepper
1/2 c. fresh cilantro
GRILLED MUSHROOM SPINACH QUESADILLAS
* I used the Colby-Jack cheese I had in the fridge.
4 medium tortillas
6 oz. * Muenster cheese, shredded
4 c. baby spinach
4 medium Portobella mushroom caps
1 T. olive oil
1/2 t. Kosher salt
1/2 t. pepper
Sour cream, when serving
Grill heated to medium.
Lay out tortillas. Place cheese and veggies on one half of each tortilla.
Divide cheese in half. Layer on tortilla -half the cheese, spinach, and remaining cheese.
Brush mushrooms with oil; sprinkle with salt and pepper. Grill covered until just tender, 3-4 minutes per side. Transfer to cutting board and thinly slice. Layer the mushroom slices on the tortillas.
Fold the tortillas in half.
Grill until the tortillas are crisp and the cheese melts -about 2 minutes per side.
Cut the quesadillas and serve with the relish and sour cream.
Edited by: A.DRAGONFLY at: 8/2/2012 (17:58)
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