Spinach and Mushroom Quesadillas

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

Ingredients

• 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

Directions

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