Spinach & Mushroom Quesadillas
lightly adapted from Martha Stewart Everyday Foods
- 1 red onion, thinly sliced
- 8 oz. mushrooms, thinly sliced (2 1/4 c)
- 6 oz. fresh baby spinach
- 8 flour tortillas
- 8 oz. pepper jack cheese
- Coarse salt and ground pepper
In a 12 inch skillet over medium heat, sauté onions until lightly golden. Add mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted, 2-4 minutes total. Season with salt and pepper.
Layer each tortilla with cheese, spinach mixture, and more cheese. Top with remaining 4 tortillas. Preheat a griddle over medium heat on the stove and spray with nonstick cooking spray. Cook quesadillas until cheese is melted and tortillas are golden, turning them once. To serve, cut into sixths. Serve with guacamole or salsa.