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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 2 Tablespoons Olive Oil, Divded
- 1 clove Garlic, Minced
- 1/2 whole Onion, Chopped
- 9 whole White Mushrooms, Sliced
- 2- 1/2 cups Fresh Baby Spinach Leaves, Packed
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Ground Black Pepper
- 8 whole Flour Tortillas
- 1- 1/2 cup Monterey Jack Cheese, Grated
Method
- Heat 1 1/2 tablespoons olive oil in a nonstick skillet over medium-high heat.
- Add garlic, onion and mushrooms and cook for 5 minutes, stirring occasionally.
- Add spinach, remove from heat and stir to combine.
- The spinach will wilt quickly as it mixes with the cooked vegetables.
- Season to taste and set aside.
- Heat the remaining 1/2 tablespoon oil in a clean nonstick skillet over medium heat.
- Lay one tortilla flat on the skillet.
- Sprinkle equal amounts of mushroom-spinach mixture and jack cheese over half of the tortilla and fold the uncovered half over to form the quesadilla.
- Cook each side until golden brown and cheese is melted, about 2-4 minutes per side.
- Remove from heat and cut into wedges to serve.
- Enjoy!
