Vegetarian Spinach, Mushroom and Jack Quesadilla

• 2 Tablespoons Olive Oil, Divded
• 1 clove Garlic, Minced
• 1/2 whole Onion, Chopped
• 9 whole White Mushrooms, Sliced
• 2- 1/2 cups Fresh Baby Spinach Leaves, Packed
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 8 whole Flour Tortillas
• 1- 1/2 cup Monterey Jack Cheese, Grated

1. Heat 1 1/2 tablespoons olive oil in a nonstick skillet over medium-high heat.
2. Add garlic, onion and mushrooms and cook for 5 minutes, stirring occasionally.
3. Add spinach, remove from heat and stir to combine.
4. The spinach will wilt quickly as it mixes with the cooked vegetables.
5. Season to taste and set aside.
6. Heat the remaining 1/2 tablespoon oil in a clean nonstick skillet over medium heat.
7. Lay one tortilla flat on the skillet.
8. Sprinkle equal amounts of mushroom-spinach mixture and jack cheese over half of the tortilla and fold the uncovered half over to form the quesadilla.
9. Cook each side until golden brown and cheese is melted, about 2-4 minutes per side.
10. Remove from heat and cut into wedges to serve.
11. Enjoy!

olive oil, clove garlic, onion, white mushrooms, kosher salt, ground black pepper, flour tortillas, cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-spinach-mushroom-and-jack-quesadilla/ (may not work)