- Yield: 8 to 10 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 8 Frescados 8″ Burrito Style Tortillas
- 2 tbsp extra-virgin olive oil
- 2 cups sliced mixed mushrooms (such as button, cremini and portobello)
- 1 small onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups baby spinach
- 1 1/2 cups shredded smoked mozzarella cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced
Preheat oven to 375∞F (190∞C). In large skillet, heat oil over medium-high heat; cook mushrooms, onion, peppers, garlic, salt and pepper, stirring often, for 10 to 12 minutes or until vegetables are tender. Stir in spinach during last 2 minutes of cooking time.
Lay 4 tortillas on clean work surface; divide mushroom mixture over tortillas. Top with cheese and remaining tortillas.
Carefully transfer one prepared quesadilla to large grill pan; cook over medium-high heat for about 1 minute per side or just until cheese is melted. Transfer to baking pan; keep warm in oven. Repeat with remaining quesadillas.
Remove from oven and cut each quesadilla into 4 or 6 pieces. Arrange on serving platter; drizzle sour cream over top and sprinkle with green onions.
Per 1/8 recipe