Not Exactly Chili'S Restaurant'S Vegetarian Quesadillas

• 6 whole wheat tortillas or 6 spelt tortillas
• 1 1/2 cups brown button mushrooms, sliced
• 1 cup baby spinach leaves, cut into ribbons
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, roasted
• 1/2 cup smoked gouda cheese or 1/2 cup smoked cheddar cheese, etc
• 1 teaspoon oregano
• 1 (12 ounce) jar marinated artichoke hearts
• 1/4 teaspoon red pepper flakes
• salt
• pepper
• 1/4 cup cilantro leaf, chopped
• olive oil

1. Preheat oven to BROIL.
2. In saute pan heat some olive oil and cook the mushrooms, baby spinach, and onions just until softened. Set aside to cool slightly.
3. In large bowl, combine the garlic, cheese, oregano, marinated artichoke hearts (leave undrained and chop the artichoke hearts to bite size), red pepper flakes and cooled mushroom mixture. Toss well but carefully. Season with salt and pepper to taste.
4. Arrange the flour tortillas on a large parchment-lined baking sheet. Divide the mixture evenly among the tortillas. Lightly drizzle with olive oil.
5. BROIL for about 2 minutes; only until the cheese has melted.
6. Garnish with cilantro leaves. Serve immediately.

whole wheat tortillas, brown button mushrooms, baby spinach leaves, yellow onion, garlic, gouda cheese, oregano, red pepper, salt, pepper, cilantro leaf, olive oil

Taken from www.food.com/recipe/not-exactly-chilis-restaurants-vegetarian-quesadillas-140932 (may not work)