Mushroom Spinach Quesadillas

1. 1

   Clean mushrooms with a damp paper towel; remove stems; cut into thin slices.

2. 2

   Place spinach into large pot of salted boiling water to quickly blanch; remove and place into bowl of icy water; allow to cool; remove and squeeze out excess water; roughly chop and set aside.

3. 3

   Melt butter in a skillet over medium heat; add onion, garlic, mushrooms, salt and pepper; cook about 5 minutes; stir in spinach to reheat; remove from heat and set aside.

4. 4

   In a small skillet, heat oil over medium-low heat; place 1 tortilla in skillet; top with layer of cheese, spinach mixture, then more cheese; top with another tortilla; press down to adhere both sides and melt cheese; cook 3 minutes on each side until golden brown.

5. 5

   Cut into 4 wedges and serve with sour cream, guacamole, and salsa.

No additional tips available.