Spinach and Mushroom Quesadillas

By á-7888

Ingredients

• 2 tablespoons canola oil
• 2 medium red onions, thinly sliced
• 8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
• 6 ounces (about 8 cups) prewashed spinach, shredded
• Coarse salt and ground pepper
• 8 flour tortillas (8-inch)
• 8 ounces (2 cups) pepper Jack cheese, shredded

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.

Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.

Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.

Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.