Monday, November 19, 2012

Spinach Mushroom Quesadillas in Less Than 5 Minutes

Spinach and Mushroom Quesadillas
Hello folks its Chef Gary here, in South Memphis, in Memphis Tennessee.  We gonna go over a vegan dish called Mushroom, Spinach Quesadillas; its created by my son Rondell, over there in Las Vegas, going to Culinary Arts School.  He is one of the Chefs out there at the Wynn Casino.
We gonna go thru this right quick, Portabello Mushroom, going in, we started off with our trinity.  Portabello Mushrooms going into this mixture,and we gonna add some spinach.  Add a little cumin, a little southwestern flavor, and a mixture of Tony Catchers and Italian seasonings, oregano, and that’s all that is in there.  Saute that up real quick, and meanwhile get the second skillet ready.  This Quesadilla is a 5 minute dish folks, it makes a great appetizer and we serve it all day in the Restaurant as an entree.  So this is vegan; we add a little vegan cheese on top of the tortilla in the other skillet.  We gonna let that melt down, just spread the cheese all over  the tortilla. 
Give the Spinach and Mushroom mixture a few more tosses to finish.  The smell is out of this world.  Now that we got it already sauteed, we gonna move it on over to the other skillet.   This Quesadilla, you can get it right here at DeJavu in South Memphis.  Spread the mixture over one half of the tortilla, and fold the second half over, and press slightly.  In a matter of seconds we gonna have Quesadillas.   Get your chopping board ready.  Now carefully turn the quesadilla over to the other side, and we almost ready.
Spinach, Mushroon, Quesadilla is portabello mushroom, fresh spinach,  we got the trinity in there; bell peppers, onions, a little dry seasonings, our little blend we do here at DeJavu, and vegan cheese that you can pick up at a local Whole Foods Store.  The cheese is the glue, that’s gonna keep it all together.
Now slide your Quesadilla from the pan to a chopping board.  While it’s nice and hot, slice it in to fours, first starting straight down the middle, then to more slices.  Spinach and Mushroom Quesadillas served with black bean and corn salsa.
This will take you all the way thru.  Stay true to the Roux with DeJavu.

A Special note:

We will now be including some of our fans and friends feedback on their preparation of the dish.  You can post your pictures to our facebook page, or if you can make a video comment on our youtube channel.

This week our insert comes from facebok fan Big Keith.  Keith is one of the DeJavu Family and is quite familiar with how we do things.  He was there with us as we filmed this segment so here is his version, that he prepared at home. Great job, Keith, it looks just as good as the one prepared in the restaurant.

Remember folks all the dishes prepared here are fairly easy to prepare at home, but you can always come down to the restaurant and get it from Chef Gary.

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