Spinach and Mushroom Quesadillas

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy

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1 (10 ounce) package chopped spinach

2 cups shredded Cheddar cheese

2 tablespoons butter

2 cloves garlic, sliced

2 portobello mushroom caps, sliced

4 (10 inch) flour tortillas

1 tablespoon vegetable oil

Prepare spinach according to package directions. Drain and pat dry.

Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.

Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.

Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Spinach and Mushroom Quesadillas

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