Spinach and Mushroom Quesadillas

By MOH

Ingredients

• 3 tbsp. canola oil
• 1 medium red onions, thinly sliced
• 1 16 ounce can sliced mushrooms
• 1/2 cup frozen spinach,thawed, water squeezed out
• Coarse salt and ground pepper
• 8 flour tortillas (8-inch)
• 2 cups shredded cheese
• 1 cup sour cream(optional)
• 1 cup salsa(optional)

Details

Preparation time 25mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

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.

2. 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.

3. 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.

4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes total. To serve, cut quesadillas into quarters.
5. Serve with sour cream and salsa on the side.