Spinach and Mushroom Quesadillas
Ready In: 35 mins
Serves: 4
Ingredients
- 2 tablespoons canola oil
- 3 medium red onions, thinly sliced
- 8 ounces button mushrooms (we used a combination of both) or 8 ounces cremini mushrooms, thinly sliced (we used a combination of both)
- 6 ounces prewashed spinach, shredded (about 8 cups)
- 1⁄2 lb cooked & crispy bacon
- coarse salt, to taste
- fresh ground black pepper, to taste
- 1 pinch crushed red pepper flakes
- fresh grated nutmeg
- 8 flour tortillas (8-inch)
- 8 ounces shredded monterey jack pepper cheese (we used a combination of the three) or 8 ounces shredded cheddar cheese (we used a combination of the three) or 8 ounces cubed brie cheese (we used a combination of the three)
Directions
- Preheat oven to 400ºF.
- 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.
- 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, pepper, & crushed red pepper flakes.
- Brush one side of tortillas with remaining tablespoon oil.
- Place 4 tortillas, oiled sides down, on two baking sheets.
- Layer each tortilla with cheese, crumbled bacon, spinach mixture sprinkled with nutmeg, and more cheese, dividing evenly.
- Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
- Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.
- To serve, cut quesadillas into quarters.
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