Mushroom Spinach Quesadillas

• 8 oz button mushrooms
• 10 oz fresh spinach
• 2 T butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 T vegetable oil
• 8 (10 ") flour tortillas
• 2 c Monterey Jack or habanero cheese, shredded
• salt and pepper, to taste

1. Clean mushrooms with a damp paper towel; remove stems; cut into thin slices.
2. Place spinach into large pot of salted boiling water to quickly blanch; remove and place into bowl of icy water; allow to cool; remove and squeeze out excess water; roughly chop and set aside.
3. Melt butter in a skillet over medium heat; add onion, garlic, mushrooms, salt and pepper; cook about 5 minutes; stir in spinach to reheat; remove from heat and set aside.
4. In a small skillet, heat oil over medium-low heat; place 1 tortilla in skillet; top with layer of cheese, spinach mixture, then more cheese; top with another tortilla; press down to adhere both sides and melt cheese; cook 3 minutes on each side until golden brown.
5. Cut into 4 wedges and serve with sour cream, guacamole, and salsa.

button mushrooms, fresh spinach, t, onion, garlic, vegetable oil, flour tortillas, habanero cheese, salt

Taken from www.epicurious.com/recipes/member/views/mushroom-spinach-quesadillas-52081711 (may not work)