Crispy Mushroom Spinach And Avocado Quesadillas
This recipe gets the award for best recipe of the year so far. i didn't have mushrooms, and they're not my favorite anyway so i added extra spinach. instead of avocado slices, i made guacamole so i had the flavors of jalapeno and cilantro (plus it spread nicely. i also cut them into 4ths instead of 3rds because it's easier to eat that way. these are hard to stop eating, so if you think this serves 4...think again. recipe courtesy of cookie and kate.
Steps
In a large skillet over medium heat , heat oil until shimmering.
Add chopped red onion and a dash of salt , stirring occasionally , until the onions are turning translucent.
Add sliced mushrooms and cook , stirring occasionally , until tender and turning golden , about 6 minutes.
Add half the spinach mixture , let it wilt a little , and then add the second.
Cook until spinach is wilted and the mixture is dry , 2 to 3 minutes or longer.
Season with salt and pepper and a splash of lime juice.
Remove from heat.
Divide 1 cup shredded cheese between the 4 quesadillas , covering only half of each tortilla with cheese.
Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla , then top with avocado slices.
Top all of that with 1 cup shredded cheese , divided equally between the 4 quesadillas.
Press the empty tortilla halve over the toppings.
Heat a medium to large skillet on the stove over medium heat.
Place one quesadilla into the pan and cook for .
Ingredients
olive oil, red onion, salt, mushrooms, baby spinach, lime, monterey jack cheese, avocados, whole wheat tortillas, salsa