Mushroom and Spinach Quesadillas
Garlicky sautéed mushrooms, spinach and melty Monterey Jack folded into crisp flour tortillas. A ten-minute dinner with a side of salsa.
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Ingredients (8)
- 12 oz mushrooms, sliced
- 5 oz baby spinach
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 2 cups shredded Monterey Jack or cheddar
- 4 large flour tortillas
- 2 tbsp olive oil
- Salsa, sour cream and lime for serving
Steps
- Cook the mushrooms in the oil over high heat until browned, 6 minutes. Add the garlic and cumin for 30 seconds, then the spinach until wilted. Season.
- Lay a tortilla in a dry skillet over medium. Cover half with cheese, then filling, then more cheese. Fold.
- Cook 2 to 3 minutes per side until golden and crisp and the cheese melts.
- Cut into wedges and serve with salsa, sour cream and lime.
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