Garnish: salsa black olives, scallions, sour cream, jalapenos, cilantro, limes or any toppings you wish for serving.
Instructions
PREPARE FILLING
Heat olive oil in a large skillet, over medium-high heat, add onions. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes. Add the mushrooms to the pan and continue to cook until the mushrooms are cooked through; about 5 minutes.
Add a handful of spinach to the pan at a time. Let the spinach leaves cook down before adding the next batch. (This process will go very quickly). Cook spinach until it is wilted, but still bright green.
Remove the pan from the heat. Pour the filling mixture into a sieve over a bowl and allow to drain and cool, about 5 minutes.
ASSEMBLE QUESADILLAS
Using a paper towel, smear about 1 tablespoon of olive oil into the bottom of a large cast iron pan**. Preheat the pan over medium heat.
Place the one tortilla in the preheated pan.
Quickly, add the cheese and ½ of the filling mixture, leaving about a ½-inch of space around the perimeter of the tortilla.
Add additional cheese on top of the filling mixture, then top with another tortilla.
Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
Flip and allow the other side to crisp for 1 to 1 ½ minutes.
Carefully slide onto a plate.
Repeat with remaining tortillas and other ½ of the filling.
Slice quesadillas into four wedges
Garnish with any toppings you choose. Serve immediately.
Notes
* With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip.**Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.
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