Monday, April 21, 2008

Let's go to Tripp's, again!


I have been craving Spinach, Mushroom and Cheddar Quesadillas that I get at Tripps. It's in North Carolina, though, so I couldn't go get them! I thought the quesadilla would pair well with soup, so I used my 2 other favorite quesadilla ingredients, which can be found here, and made them into a soup.

Spinach, Mushroom and Cheddar Quesadillas
&
Sweet Potato and Black Bean Soup

Quesadillas:
4 cups of baby spinach
8 oz. white mushrooms, sliced
4 oz. 75% light cabot white cheddar (Trader Joes)
4 flour tortillas
salt and pepper

Heat a large nonstick skillet over medium-high heat. Wilt spinach for 5 minutes, then spoon into a colander in the sink. Add mushrooms to the same skillet, cook for 5 minutes until softened and the moisture is cooked out. Add to the colander with the spinach.
Shred the cheese.
Add a tortilla to the quesadilla, top with 1/4 of the cheese, then half the spinach and mushrooms, 1/4 more of the cheese, then a tortilla. Cook over medium heat for 3-4 minutes per side.


Soup:
1 large sweet potato, peeled and sliced
1/2 red onion, finely chopped
2 cloves of garlic, minced
1 jalapeno, minced
4 cups chicken stock
1 can black beans
salt and pepper
1 tsp. chili powder
1 tsp. cumin
Sour Cream

Steam potato for 10 minutes until softened.
While potato is steaming, add onion, garlic, and jalapeno to a soup pot. Sautee over medium heat for 5 minutes. Add steamted potato, and mash with a potato masher. Add stock, black beans, and spices. Taste and adjust seasonings. Bring to a boil, reduce and simmer for 10 minutes.
Serve with sour cream.

3 comments:

C~~O~~U~~R~~T~~N~~E~~Y said...

mmmm, sounds delicious!

Katie said...

Yum! What a great idea. DH and I love spinach and mushrooms!

sherbieface said...

Ash, I'm a religious reader, and you consistently make me drool with your recipes. I cannot wait to get to CO so I can try them out on Todd this summer.