Mushroom and Spinach Quesadilla

Ingredients

• 8 count Gluten-Free Tortillas
• 8 oz Cremini Mushrooms (sliced)
• 5 oz Fresh Spinach (baby spinach)
• 2 cups Shredded Monterey Jack Cheese
• 1 cup Shredded Cheddar Cheese
• 0.5 medium Onion (diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 teaspoon Red Pepper Flakes (optional)
• 0.5 cup Sour Cream (optional, for serving)
• 0.5 cup Salsa (optional, for serving)

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.

2. 2

   Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are tender and have released their moisture, about 8-10 minutes.

3. 3

   Stir in spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes (if using).

4. 4

   Remove the mushroom and spinach mixture from the heat and set aside.

5. 5

   Lay out 4 gluten-free tortillas. Sprinkle each tortilla with Monterey Jack and cheddar cheese.

6. 6

   Spoon the mushroom and spinach mixture evenly over the cheese on each tortilla.

7. 7

   Top with another gluten-free tortilla.

8. 8

   Heat a large skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted.

9. 9

   Repeat with the remaining quesadillas.

10. 10

    Cut each quesadilla into wedges and serve immediately with sour cream and salsa, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.