Quesadillas: They're not just for breakfast anymore.

I know that all of you, good Texans (Marylandians?) that you are, know how to make a quesadilla. However, I leave you with the quesadilla recipe I used at my dinner party last week. I hope it will rekindle the quesadilla love in all of you. It was a hit, and its tastiness far overshadowed the main course of soft tacos.

MUSHROOM AND SPINACH QUESADILLAS:
Ingredients:
1. 1 unit of mushrooms (It doesn't matter how many mushrooms you use. If you really like mushrooms, get a lot. If you are lazy, get them already chopped and washed. Lazy bum.)
2. Half a bag of spinach
3. a block of monterey jack cheese
4. tortillas
5. olive oil

Put 2 tablespoons of olive oil in a pan, and toss in the chopped of mushrooms and torn up spinach (tip: it is easy to cook spinach when it is damp from the water you just rinsed it in). Toss this around for a while until the spinach wilts and the mushrooms are brown. yummm...

Take a tortilla and shred a bunch of cheese on it until it is deliciously cheesy. Nuke the tortillas for 20 seconds so the cheese is a bit melty (That's right; get off your high horse and use the damn microwave). Oil another pan, toss the cheesy tortilla on it, and then spread the spinach-mushroom combo all over it. Top it off with another tortilla, and turn it over when it starts to brown (probably 3 minutes a side). Heavenly tex-mex goodness.