SPINACH AND CHEESE QUESADILLAS

SPINACH AND CHEESE QUESADILLAS image

Yield 8 quesadillas

Number Of Ingredients 10

8 large flour tortillas
1 bag of baby spinach (fresh, not frozen)
1 package of sliced white mushrooms
2 medium-sized roma tomatoes
1 bag Mexican blend shredded cheese
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
A few pinches of parsley
Salt and pepper (to taste)

Steps:

Dice roma tomatoes, making to remove all seedy, pulpy bits. Wash spinach. Rub mushrooms with a damp paper towel. Heat olive oil in a medium skillet over medium-high heat. When oil is hot, add mushrooms, then tomatoes. After they have cooked for a few minutes, add the spinach. Wait for the spinach to wilt. Once most of it has wilted, begin seasoning the vegetables with the chili powder, paprika, cayenne pepper, parsley, salt, and black pepper. Toss well. Once vegetables are done, remove from heat. In another medium skillet, heat some cooking spray over medium-high heat. Begin preparing the first quesadilla- take one flour tortilla, and spread a thin layer of cheese on one half of the tortilla. On top spoon the spinach, mushroom, and tomato mixture. Make sure the ingredients are evenly spread. Fold the tortilla in half, and place in the pan. Using a spatula, press gently on the tortilla. This ensures the tortilla will stick to the filling. After about 3-4 minutes, flip the tortilla over. The first side should be crispy and browned, but not burned. After another 3-4 minutes, transfer tortilla to plate, and cut into 3 wedges. Repeat process for all 8 tortillas. Serve with salsa and sour cream, if desired.