Another worthless gadget?

I've admitted to a chosen few that I purchased a quesadilla maker.  That tid-bit of info is usually met with a burst of laughter.  "Why wouldn't you just use a frying pan?"  I'm constantly asked.  Well, let me begin my saying I love mexican food, I also love quesadillas so when I recently became aware of the nutritional content in one of my favorite Mexican restaurant's beloved items, I was floored.  Yes, perhaps it was naive of me to assume the grilled peppers and onions would cancel out the loads of cheese, sour cream and guacamole? 

Since that realization, I've made plenty of quesadillas and they've come out, pretty good but they just weren't the same.  When I came across this little gem, how could I resist?
The thing I love most about it is that it cooks my quesadillas perfectly.  It's super easy to clean and it creates a little seal around the tortillas so that everything is in one nice, easy little package.  I'm not so keen on the look of it, that screams, "Old El Paso" but I can look past that and keep this little item off the counters when guests arrive! 


Spinach & Mushroom Quesidillas with Feta  
Mushrooms and spinach, spiced with a hint of cumin and coriander, yummm!
Ingredients
1 tablespoon extra-virgin olive oil
1/2 pound cremini mushrooms, sliced
1/2 teaspoon salt, divided
8 ounces frozen chopped Spinach, drained and squeezed dry (I use fresh when in season!)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
8 flour or whole-wheat tortillas, or 4 of each
6 ounces Feta
1 fresh jalape�o pepper, seeded and diced
Method
Preheat oven to 450�F. Heat olive oil in a large skillet over medium-high heat. Add mushrooms, sprinkle with half the salt, and cook, stirring, until browned, about 7 minutes. Set aside. In a large bowl, combine spinach, cumin, coriander and remaining 1/4 teaspoon salt. Lay in your quesidilla maker or on 4 on baking sheets and top evenly with spinach, mushrooms, feta and jalape�o. Cover with remaining tortillas, press down firmly, and bake until tortillas begin to brown and crisp, about 12 minutes. Cool a few minutes, then cut each into wedges and, if desired, serve with your choice of toppings: salsa, sour cream, guacamole, etc.

Enjoy and Happy Weekend-ing!