Spinach And Mushroom Quesadillas

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 400ºf.
• 2 in a 12-inch skillet over medium heat, warm 1 tablespoon oil.
• 3 cook the onions, stirring occasionally, until lightly golden, about 5 minutes.
• 4 add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
• 5 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.
• 6 season with salt, pepper, & crushed red pepper flakes.
• 7 brush one side of tortillas with remaining tablespoon oil.
• 8 place 4 tortillas, oiled sides down, on two baking sheets.
• 9 layer each tortilla with cheese, crumbled bacon, spinach mixture sprinkled with nutmeg, and more cheese, dividing evenly.
• 10 top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
• 11 bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.
• 12 to serve, cut quesadillas into quarters.