Thursday, September 13, 2012

Mushroom Pancetta Fajita Quesadilla

I don't like to brag, but yah, I've become a pretty good cook:  Cooking Enthusiast as my Tasty Kitchen Profile refers to me.  Of course I chose that description.  I wasn't anointed or anything.


This weeknight I bring you: The Fajita Quesadilla.  We've all seen this on the menu at the local Mexican cantina.  This is my version, and I just threw it together!  Very easy.


INGREDIENTS


PREPARED VEGGIES

ONIONS, MUSHROOMS, AND PANCETTA SAUTEING

LOOKIN GOOD.  READY FOR SOME GREEN.

SPINACH

WILTED SPINACH

SAUTEED MIX READY TO GO IN A BOWL

GET YOUR TORTILLA AND CHEESE READY

I'M NOT A TORTILLA SANDWICH!
I'M A QUESADILLA.

TA DA!


Mushroom Pancetta Fajita Quesadillas
  • 4oz pancetta
  • 8oz pkg button mushrooms
  • 1/2 red onion
  • 2 cloves garlic
  • 1 bunch of spinach
  • salt & pepper
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Swiss cheese slices
  • large or small tortillas
Prepare a nonstick pan or skillet* by heating it on medium.  Add in your pancetta and get that going.  It's Italian bacon and it will render some fat.  Just like bacon.  You don't need to oil/butter/nonstick spray your pan (that stuff is gross.)

Prepare your veggies.  Slice mushrooms,  Slice the red onion,  Chop the garlic.  Rough chop the spinach.  Add the mushrooms and onions to the pan.  Stir it all around and get the pancetta grease on everything.  After about five minutes, add in the garlic.  Cook this until it looks like the photo.  I should have kept better notes.  Add the spinach and stir it around as it's wilting.  Put this fajita mix in a bowl.  Keep your pan hot on the burner.  You'll use the same pan to cook the tortillas.  Season the fajita mixture with salt and pepper and add the lemon juice.

Make your quesadillas.  You can do large or small tortillas.  Create an assembly line for the tortillas, Swiss cheese and fajita mixture.  Put one tablespoon of oil in the pan.  Top one tortilla with cheese.  Top that with the fajita mixture.  Add another slice of cheese to get it all to stick together.  Place the quesadilla in the pan.  Flip it after two minutes.  It helps to use two spatulas; one for the bottom to lift, and one for the top to keep it together.  Every thing's already cooked.  We're just trying to crisp the tortillas and get the cheese to melt.  

Eat it.

*I'm really really enjoying my le creuset enameled cast iron skillet.  love it.  mine is  Caribbean.  And no, they didn't ask me to say this and endorse their product.