Spinach Mushroom and Monterey Jack Cheese Quesadillas
Ingredients
- 3 tablespoons unsalted butter
- 3 cups white mushrooms (about 5 ounces), sliced
- Kosher salt and freshly ground black pepper
- 2 teaspoons vegetable oil
- 1 large shallot, sliced (about 3/4 cup)
- One 10-ounce package baby spinach leaves, washed but not dried
- Four 10-inch (burrito-size) flour tortillas
- 2 cups shredded Monterey Jack cheese
- A few dashes of hot pepper sauce
- Sour cream, chopped scallions, guacamole and salsa, for serving
Instructions
Spinach, Mushroom and Monterey Jack Cheese Quesadillas serves 4 original recipe by Food Network.
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