Mushroom and Spinach Quesadillas

Instructions

1. Step 1

   Heat the large nonstick skillet over medium heat.

   Cookware: large nonstick skillet

2. Step 2

   Add the olive oil, mushrooms, and onion. Cook, stirring occasionally, until the mushrooms are browned and their released moisture has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 280.0 gr Mushroom, 15.0 ml Olive Oil, 100.0 gr Yellow Onion

   Cookware: large nonstick skillet, wooden spoon

3. Step 3

   Add the garlic and stir until fragrant, about 30 seconds.

   Ingredients used: 8.0 gr Garlic

   Cookware: large nonstick skillet, wooden spoon

4. Step 4

   Add the spinach, salt, and black pepper. Cook until the spinach is wilted and excess moisture has evaporated, then transfer the filling to a plate.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Baby Spinach, 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: large nonstick skillet, plate, wooden spoon

5. Step 5

   Place the tortillas on a cutting board. Divide the cheese and mushroom-spinach filling among one half of each tortilla, then fold the uncovered halves over the filling.

   Ingredients used: 4.0 piece Flour Tortilla, 200.0 gr Monterey Jack Cheese

   Cookware: cutting board

6. Step 6

   Return the skillet to medium heat. Cook the quesadillas in batches until golden underneath, then turn them and cook until the second side is crisp and the cheese is fully melted.

   Timer: 10 min (fixed)

   Cookware: large nonstick skillet, spatula

7. Step 7

   Transfer the quesadillas to the cutting board, rest for 2 minutes, and cut each into wedges.

   Timer: 2 min (fixed)

   Cookware: Chef Knife, cutting board