I experimented with a fun fusion dish: Spinach, Mushroom, and Thyme Quesadillas with Smoked Gouda. The combination of savory mushrooms, tender spinach, fragrant thyme, and smoky Gouda inside crispy corn tortillas is absolutely delicious.
This recipe blends a French-inspired filling with unmistakably Mexican presentation. The smoky Gouda pairs beautifully with the meaty texture of the mushrooms and the subtle herbiness of fresh thyme. Using corn tortillas gives these quesadillas a toasty, slightly sweet corn flavor that I think works best—lightly sprayed with olive oil spray and cooked until crisp, they develop a lovely golden exterior.
If you haven’t tried corn tortillas for quesadillas, give them a shot. They crisp up quickly and add a delightful flavor that flour tortillas don’t provide. I made these recently and couldn’t stop tasting the combination of spinach, mushrooms, thyme, and smoked Gouda. They’re simple, satisfying, and great for a quick lunch or a casual dinner.
Spinach, Mushroom, and Thyme Quesadillas with Smoked Gouda
Ingredients
- 1 T extra virgin olive oil
- 8 oz portabello mushrooms, diced
- ½ t fresh thyme leaves
- 2 cups packed fresh baby spinach
- a couple pinches kosher salt
- pinch fresh cracked pepper
- 6 white corn tortillas
- 6 slices smoked Gouda cheese
- olive oil cooking spray
Instructions
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Prepare the mushrooms by turning the caps over and gently scraping away the dark gills with a spoon. Dice the mushrooms into approximately 1/2-inch pieces.
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In a large nonstick skillet, heat the olive oil over high heat. Add the diced mushrooms and sauté, tossing occasionally, until they are browned. Add the spinach and thyme and cook for about a minute, stirring until the spinach is wilted. Remove from heat and season with kosher salt and freshly cracked pepper.
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Heat another large nonstick skillet over medium-high heat. On a large cutting board, arrange three tortillas. Top each tortilla with a slice of smoked Gouda, a portion of the mushroom-spinach mixture, then another slice of Gouda, and finish with a second tortilla on top.
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Spray the hot skillet with olive oil cooking spray. Carefully transfer one assembled quesadilla to the pan and spray the top tortilla lightly with cooking spray. Cook until the underside is golden and crisp, then carefully flip and toast the other side. Repeat with the remaining quesadillas. Yield: 3 servings.
~✿♥✿~
