Spinach and Mushroom Quesadillas

Ingredients

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 5 ounces fresh spinach
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons unsalted butter, softened
• 1/2 cup sour cream, for serving
• 1/2 cup salsa, for serving

Method

1. 1

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, 6 to 8 minutes.

   6:00 · Sauté mushrooms
2. 2

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Add the spinach, salt, pepper, and cumin, and cook, stirring, until the spinach wilts, about 2 minutes. Transfer the mixture to a bowl and wipe out the skillet.

   2:00 · Wilt spinach
4. 4

   Lay the tortillas flat and sprinkle 1/4 cup of cheese over half of each tortilla. Top the cheese with the mushroom-spinach mixture, dividing evenly, then sprinkle another 1/4 cup of cheese over the filling. Fold the tortillas in half.

5. 5

   Butter the outside of each folded tortilla lightly with the softened butter.

6. 6

   Wipe the skillet clean and heat over medium heat. Cook each quesadilla until golden brown and the cheese is melted, 2 to 3 minutes per side.

   2:00 · Cook quesadilla per side
7. 7

   Transfer to a cutting board and let rest for 2 minutes before slicing each into wedges.

   2:00 · Rest before slicing
8. 8

   Serve warm with sour cream and salsa on the side.