Probably one of the reasons that quesadillas are so popular is that they are so reminiscent of another favourite: the grilled cheese sandwich. There is a great little restaurant in the area that serves up a quesadilla that is, without a doubt, hands down, my drool-inducing choice as the best. And it is this one.
First let me tell you a little bit about this restaurant, and the dynamic woman who started it. Miss Lily’s is owned by a woman named Janice; who also happens to own an event center (The Lily Barn), a coffee/chocolate bar, and a catering/floral company. All this is in her spare time, as her full-time job is that of an anesthesiologist. Her husband, Steve, works with her in her non-medical projects and mans the smoker for the restaurant; he turns out some mean bar-b-que, let me tell ya’.
Mr. Saucy and I have used Miss Lily’s to cater lunches for schools at our shop for years, and occasionally, I’ll order lunch for us from there too. Whenever I place an order that is for me, invariably, I order the “LeConte Quesadilla” from their menu.
Not only is it a great Meatless Monday dish, but it also works for Five Ingredient Friday. You are beginning to see the method to my madness, here, I hope. Since Mr. Saucy and I are currently on a holiday, I thought I would post both Meatless Monday and Five Ingredient Friday smack dab in the middle of the week; covering both bases with one post sounded brilliant to me. *huge smile*
These are the ingredients, and I’ll have to beg forgiveness if I don’t put it together quite the way they do, but I really wanted to share this with you.
- Sun-dried tomato basil tortilla
- Portobello mushroom
- Fresh spinach
- Artichoke Hearts
That’s it…with the use of a dab of butter, a tiny sprinkle of olive oil and some optional garnishes you have a delightful meal in minutes, be it lunch or a light dinner.
I’m telling you…try these!
- PER SERVING FOR ENTREE:
- Burrito-sized flour tortillas (I used sun-dried tomato basil gourmet sandwich wraps)
- A handful of Portobello mushroom slices
- 1 artichoke heart, cut in eighths
- A handful of fresh spinach leaves
- 2 ounces cheese (I used farmer’s you would use mozzarella, cheddar, or any combination you choose)
- ½ tablespoon butter
- salt and pepper to taste
- A drizzle of olive oil
- Use two skillets, one small saute-sized and another large enough to hold the burrito-sized tortilla.
- In the small skillet, melt the butter over medium-high heat.
- In the large skillet, drizzle the olive oil and put it over medium heat.
- To the small skillet, add the mushrooms slices and saute for about a minute.
- Add the artichoke hearts, salt and pepper to taste, and stir.
- Place the tortilla in the large skillet that has been drizzled with a titch of olive oil and cook for about a minute.
- Turn the tortilla in the pan and sprinkle with cheese.
- To the small skillet, add the spinach leaves and stir.
- Once the spinach is wilted (in the small skillet), and the cheese is melted on the tortilla (in the large skillet), pour the spinach mixture on to half of the tortilla.
- Fold side of the tortilla that has just melted cheese over the spinach mixture side of the tortilla and press with a spatula.
- Slide the folded tortilla onto a plate.
- Cut into wedges to serve with salsa and sour cream as an optional garnish.