These quesadillas were so easy to make and they were super yummy. I almost ordered these at a restaurant the week before so when I saw the recipe I decided to just make them a home. This recipe was adapted from Five Heart Home.
1 tbsp olive oil
3 tbsp butter, divided
8 oz sliced mushrooms
1 clove garlic (minced)
6 flour tortillas
1 cup shredded pepper jack cheese
3/4 cup baby spinach leaves
Salt and freshly ground black pepper
Heat oil and 1/2 tablespoon of butter in a saute pan. Add the mushrooms to the pan and stir to coat, cook for around 5 minutes or until most of the liquid is gone. Put the remaining butter in the pan. Cooking the mushrooms for several more minutes, add the garlic and saute for 30 seconds then remove the mushrooms from the pan and season with salt and pepper. Place 1/2 tablespoon of butter in the skillet then place a tortilla on top of the melted butter. Layer 1/3 cup of pepper jack cheese, 1/4 cup of spinach leaves and 1/3 of the mushrooms. Top with a another tortilla. When the bottom tortilla has browned, carefully lift from the skillet. Melt another 1/2 tablespoon of butter and flip the quesadilla to brown on the other side. Once both sides of the quesadilla are browned, remove from skillet and slice with a pizza cutter. Repeat until all 3 quesadillas are made. Serve with sour cream and salsa if desired.