Mushroom Quesadillas on Whole Wheat Tortillas

By jenniferj

In this wholesome, guilt-free version of classic Mexican comfort food, salt, rather than oil, crisps up earthy whole wheat tortillas, and they're layered with a luscious mix of mushrooms and baby spinach. The result: a perfect appetizer to pass around your next south-of-the-border soiree.

Ingredients

• 2 Tbsp. olive oil
• 8 ounces assorted mushrooms , thinly sliced
• 1 sprig thyme
• Kosher salt and freshly ground pepper
• 4 whole wheat tortillas
• 4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
• 3 cups baby spinach
• Cilantro leaves , for garnish (optional)

Details

Adapted from oprah.com

Preparation

Step 1

Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.

Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.