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Spinach and Mushroom Quesadillas
8oz fresh mushrooms, sliced
1/2 C onion (or 2 T minced)
3 C fresh spinach
whole wheat tortillas
4 oz Monterrey Jack Cheese, shredded
Saute mushrooms and onion until tender (may need to use a bit of olive oil to do this).
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Add spinach and cover to steam the spinach.
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Uncover and cook until liquids are gone.
Preheat a griddle to 350-400. Place 1 tortilla on the griddle and top with shredded cheese. Add mushroom and spinach mixture, and place a second tortilla on the top.
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Grill for 2-3 minutes per side, or until slightly browned and cheese is melted. Repeat for remaining tortillas.
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We usually make 2 large (burrito-sized tortillas) quesadillas for the two of us, and that makes quite a filling meal. If you use smaller tortillas, you could serve 4-6 people with this dish.
