Everyday Mom's Meals: Mexican Night

Thursday, August 25, 2011

Mexican Night

 These are becoming more and more frequent at our house. Why? Because my son has discovered his love for chips and salsa. Lol. Well, okay, for more than just that. But it used to be if we went to a Mexican restaurant Alex was happy to eat plain chips; and if I had them here at home, I bought queso dip for him b/c he didn't want the salsa. That all changed this past Mother's Day when my boys took me out for some enchiladas and lo and behold, Alex decided he wanted to try just a little salsa on his chip. It was love at first bite. Mmmmm, Mommy this is good stuff. I'm pretty sure that poor waiter brought us 10 bowls of chips and 5 bowls of salsa that night, but even he was getting a kick out of just how excited Alex was about this "new" food. Ever since then, he is constantly asking to go to more Mexican restaurants and/or asking if we can have something at home, w/ chips and salsa as the side dish. I have to admit, Mommy doesn't mind. It makes for pretty easy preparation. Open a bag of chips, take the lid off the jar and instant gratification. Instead of another taco, enchilada or burrito, this time I decided on quesadillas. I saw someone on a food forum talking about how she likes to make mushroom ones on Monday nights for her family's "meatless Mondays". Although that wasn't my reasoning, ironically it was on a Monday night, but I just thought mushrooms sounded good, and a nice change. So, I guess we'll call it Mexican Mushroom Monday!!!

Mushroom Quesadillas

1 package soft flour tortillas
1 lb. mushrooms, sliced
8 oz pizza cheese (mine was a mix of mozzarella, provolone and romano)
Cooking Spray
2 TBS olive oil
Salt and Pepper

In a large skillet, heat oil over medium heat. Add mushrooms and brown for about 4 minutes. Season w/ salt and pepper. Cook additional 3 minutes. Drain and set aside. Wipe out skillet. Spray w/ cooking spray. On medium heat, place one tortilla. Add about 1/4 c. cheese, 2 TBS mushroom mixture and another 1/4 c. cheese. Place another tortilla on top. Heat until cheese is melted and bottom side is brown. Remove. Respray pan and flip to brown other side. Serve w/ favorite toppings: salsa, guacamole, sour cream, limes. etc.

Shared on Miz Helen's Country Cottage Aug. 25, 2011
Shared on It's A Keeper Aug. 25, 2011
Shared on Around My Family Table Aug. 25, 2011
Shared on Mangoes & Chutney Aug. 26, 2011
Shared on Make Ahead Meals Aug. 28, 2011
Shared on Home Savvy A to Z Aug. 28, 2011
Shared on Faith and Family Aug. 28, 2011
Shared on Jam Hands Aug. 29, 2011

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MM said...

Visiting from Turning the Table Thursday

Constantly asking to go to more Mexican restaurants--I like the way he thinks!

We eat a lot of quesadillas for lunch (quick, easy, good to use up leftovers), but I've never put mushrooms in them. And I do love mushrooms.

Inspired by eRecipeCards said...

indeed a great recipe... change from the chicken ones I make about every other day. A great use for leftovers

Martha said...

quesadillas+yum! Lot's of those going on here as well. the kind with chicken in them :)

Deb Wilkie said...

That sounds delicious! Sargento, I think it is, has a "Mexican Blend" shredded cheese that also has a little bit of a spicy kick to it...but that would be good in there, too! <3

Miz Helen said...

Krista, this is a great recipe for Mexican Night. It looks very good. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen

Barbara Rosenzweig said...

I didn't realize that this could be so easy to make. I'll have to try them!

I hope that you will visit my lovers!

Miranda said...

Isn't Mexican night the best? Thanks for linking up to Fat Camp Friday. Hope you enjoyed your weekend, see you next time!