Spinach and Mushroom Quesadillas

By á-7888

Ingredients

• 16 ounces, white mushrooms, sliced
• Kosher Salt And Pepper To Taste
• 1 bag Baby Spinach
• 12 whole Flour Tortillas (Soft Taco Size)
• 8 ounces Fontina (or Monterey Jack) Cheese, Grated
• 3 ounces Goat Cheese

Details

Servings 6

Preparation

Step 1

Add mushrooms to a large skillet. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.

Return skillet to stovetop and reduce heat to medium-low. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.

To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Spray butter spray on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.