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Spinach-and-Mushroom Quesadillas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 35 min
  • $$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1 medium red onion, thinly sliced
  • 2 cups mushrooms, thinly sliced
  • 5 ounces spinach, shredded
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 8 tortillas
  • 2 cups monterey jack cheese

Directions

Prep: 1. Preheat oven to 400. 2. Slice onions and mushrooms. Shred spinach. Grate cheese. Make: 1. Heat 1 tablespoon oil over medium heat. 2. Cook onions, stirring occasionally, until lightly golden, about 5 minutes. 3. Add mushrooms; cook, stirring, until tender, 6-8 minutes. 4. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is wilted and mixture is dry, 2-3 minutes total. Season with salt and pepper. 5. Brush one side of tortillas with remaining tablespoon oil. 6. Place 4 tortillas, oiled sides down, on two baking sheets. 7. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. 8. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal. 9. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes in. Serve: Cut quesadillas into quarters.

Notes

We love to serve these with salsa and sour cream. If you're not making these for a crowd you can just as easily fry each one individually in a skillet.

Goes great with these recipes

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The ultimate meal planner

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