SPINACH AND MUSHROOM QUESADILLAS

2 tablespoons canola oil
2 medium red onions, thinly sliced
8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 ounces (about 8 cups) prewashed spinach, shredded
Coarse salt and ground pepper
8 (8-inch) flour tortillas
8 ounces (2 cups) pepper Jack cheese, shredded

Preheat oven to 400 degrees F.

In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook onions, stirring occasionally, until lightly golden, about 5 minutes.

Add mushrooms; cook, stirring occasionally, until tender, 6 to 8 minutes.

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. Season with salt and pepper.

Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up, and lightly press to seal.

Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.

To serve, cut into quarters.

TO MAKE AHEAD:
The quesadillas can be assembled through step three several hours ahead of time; refrigerate until ready to bake. Serve them with your favorite salsa.

Servings: 4
Source: Idaho Wheat Commission