Whenever I get invited to potlucks, I get stressed out. That probably sounds silly coming from the girl who runs a food blog, but it’s true!
I don’t want to bring anything that’s going to require a ton of preparation or assembly required, once arriving at the potluck. I don’t want to bring anything that’s already being made, so mac and cheese is perpetually off the list. I want my dish to be easy to carry around in case there is not enough table seating, and I want it to be friendly for those with dietary restrictions.
Whew! Now you see why I find potlucks slightly stressful?
Well put your stress aside, because I have some good news for you! My recent potluck friendly dish of choice has been to make homemade fancy quesadillas! I used this particular filling combination for my a dinner with my a cappella group recently, and despite having made enough to feed an army, every single one of these little quesadilla triangles was devoured! That’s a good sign you’re doing something right! Thus, I thought I would share, for those of you with similar potluck anxiety as myself.
Gluten free? Use corn tortillas! Vegan? Try substituting with vegan cheese!
These little guys really are a win-win-win.
Try them yourself! There’s so much to love.
XO, A Rented Kitchen
- 2 Tablespoon olive oil
- 1 yellow onion, diced
- 1 package of button mushrooms (your preference on type), diced
- 1 Tablespoon Balsamic Vinegar
- Salt and Pepper to taste
- 8 Whole wheat Tortillas
- 1 bag of shredded blended white cheese (mozzarella based)
- 1 16 oz. can of pineapple tidbits, reserve the juice
- 1 package of fresh spinach leaves, chopped and stems removed
- Heat one Tablespoon of olive oil in a large frying pan. Add the diced onion and mushrooms. Cook for several minutes, stirring occasionally, until the onions are soft and the vegetables are lightly browning.
- Add the Balsamic vinegar and salt and pepper to the pan. Stir and allow to cook for a few more minutes, as the veggies absorb some of the balsamic vinegar. (At this stage, I also liked to add some of the pineapple juice from the can to the pan, however I love pineapple, and if that is not your favorite flavor, you can leave the juice out!)
- In a separate frying pan, heat the remaining tablespoon of olive oil over medium heat. To arrange the quesadilla: Place one tortilla in the pan and top with a generous layer of cheese. Then add some of the mushroom/onion mixture, pineapple tidbits, and chopped spinach on top. Finish with an additional layer of cheese and another tortilla.
- Allow for the quesadilla to cook on its original side for a few minutes, allowing for the bottom layer of cheese to melt and the tortilla to lightly brown. Flip sides and continue cooking for another few minutes.
- Place on a cutting board and cut into triangles using a pizza cutter. Serve warm and enjoy!
Notes and Tips!:
- Source: A Rented Kitchen
- I made this dish for a party, thus I bought all the ingredients in mass and made dozens of quesadillas. Consequently, I cannot give you very accurate quantities in the ingredients list, but I trust you to favor whatever flavor combination you prefer and to highlight that.
- Prefer fresh pineapple?! Check out this step-by-step photo tutorial on how to cut a fresh pineapple for a quick and easy process!
- Like this recipe? Try these other scrumptious dishes by ‘A Rented Kitchen’! (Recipe links found below):