Spinach and Mushroom Quesadillas

• 2 tablespoons canola oil
• 3 medium red onions, thinly sliced
• 8 ounces button mushrooms (we used a combination of both) or 8 ounces cremini mushrooms, thinly sliced (we used a combination of both)
• 6 ounces prewashed spinach, shredded (about 8 cups)
• 12 lb cooked & crispy bacon
• coarse salt, to taste
• fresh ground black pepper, to taste
• 1 pinch crushed red pepper flakes
• fresh grated nutmeg
• 8 flour tortillas (8-inch)
• 8 ounces shredded monterey jack pepper cheese (we used a combination of the three) or 8 ounces shredded cheddar cheese (we used a combination of the three) or 8 ounces cubed brie cheese (we used a combination of the three)

1. Preheat oven to 400 degrees F.
2. In a 12-inch skillet over medium heat, warm 1 tablespoon oil.
3. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes.
4. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
5. 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 to 3 minutes total.
6. Season with salt, pepper, & crushed red pepper flakes.
7. Brush one side of tortillas with remaining tablespoon oil.
8. Place 4 tortillas, oiled sides down, on two baking sheets.
9. Layer each tortilla with cheese, crumbled bacon, spinach mixture sprinkled with nutmeg, and more cheese, dividing evenly.
10. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
11. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.
12. To serve, cut quesadillas into quarters.

canola oil, red onions, button mushrooms, prewashed spinach, bacon, salt, fresh ground black pepper, red pepper, nutmeg, flour tortillas, pepper cheese

Taken from www.food.com/recipe/spinach-and-mushroom-quesadillas-242159 (may not work)