-Mushrooms -Cooking Oil -Garlic Powder -Salt -Pepper
-Crushed Red Pepper -Frozen Chopped Spinach -Mozzarella -Sour Cream -Tortillas
Slice the mushrooms. I used baby bella, but you can use whatever type you like.
Add the mushrooms to a skillet along with cooking oil, garlic powder, salt, pepper, and crushed red pepper. Sauté over medium until the mushrooms have released all of their moisture and it has evaporated out of the skillet. Set aside.
Thaw the frozen chopped spinach. Squeeze as much water out of the spinach as possible. You should have about one loosely packed cup of dried spinach.
Add the spinach, mushrooms, shredded mozzarella, sour cream, and an additional salt and pepper to a bowl.
Stir the ingredients together until well combined.
Add about ½ cup of the spinach mushroom mixture to each tortilla, spreading it out over one side, then folding it closed.
Toast the quesadillas in a skillet over medium heat until they are golden brown and crispy on the outsides and melty on the insides.
Slice the quesadillas in half and serve!