Recipe: Spinach and Mushroom Quesadillas

SPINACH AND MUSHROOM QUESADILLAS

2 tablespoons canola oil, divided use
2 medium red onions, thinly sliced
8 ounces (2 1/4 cups) button mushrooms, thinly sliced
6 ounces (8 cups) prewashed spinach, shredded
Salt and pepper
8 (8-inch) flour tortillas
8 ounces (2 cups) pepper Jack cheese, shredded

Preheat oven to 400 degrees F.

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

Add mushrooms; cook until they're tender, 6-8 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, 2-3 minutes total. Season with salt and pepper.

Brush one side of tortillas with remaining tablespoon of 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 quesadillas into quarters.

Makes 4 servings
Source: Everyday Food, Martha Stewart Living