These are one of our favorite quick dinners or lunches – the flavor combination is amazing.
Delicious garlic and onion sautéed mushrooms, spinach and Monterrey Jack cheese.
Spinach and Mushroom Quesadillas - Finding Joy in My Kitchen
- 8oz fresh mushrooms, sliced
- 1/2 C onion (or 2 T minced)
- 1 tsp. minced garlic
- 3 C fresh spinach
- whole wheat tortillas
- 4 oz Monterrey Jack Cheese, shredded
Saute mushrooms, garlic and onion until tender (may need to use a bit of olive oil or butter to do this).
Add spinach and cover to steam the spinach.
Uncover and cook until liquids are gone.
Preheat a griddle to 350-400. Place 1 tortilla on the griddle and top with shredded cheese. Add mushroom and spinach mixture, and place a second tortilla on the top.
Grill for 2-3 minutes per side, or until slightly browned and cheese is melted. Repeat for remaining tortillas.
We usually make 2 large (burrito-sized tortillas) quesadillas for the two of us, and that makes quite a filling meal. If you use smaller tortillas, you could serve 4-6 people with this dish.
Cut with a pizza cutter – serve warm.
Linked to: Ingredient Spotlight