Spinach and Mushroom Quesadillas |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Cool Ingredients:
2 tablespoons olive oil |
1 lb portobello mushroom cap, sliced |
16 ounces baby spinach |
2 green onions |
1 romaine lettuce, heart |
8 flour tortillas (8-inch) |
4 ounces cheese (called for goat i will use other) |
1 cup salsa verde |
Directions:
1. Preheat oven to 425 and get 2 half sheets with silpat.
2. In 5-6 quart pot, heat oil on medium. Add mushrooms and cook 5 minutes or until tender, stirring occasionally.
3. With slotted spoon, transfer to medium bowl. Save liquid for some other recipe.
4. In same pot, add spinach, cook 5 minutes, stirring frequently. Stir in 1/4 teaspoon salt. Transfer to bowl.
5. Arrange 4 tortillas on sheets and top with spinach mixture, goat cheese, green onions and then another tortillas.
6. Bake 10-12 minutes or until trotillas are golden and crisp, rotating cookie sheets between upper and lower racks halfway throught time.
7. To serve top with romaine and salsa.
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