Mushroom Quesadillas on Whole Wheat Tortillas
2 Tbsp. olive oil
8oz. assorted mushrooms, thinly sliced
1 sprig of thyme (I used dried thyme from a jar)
4 whole wheat tortillas
4oz. assorted cheeses (cotija, jack, and ranchero) crumbled or grated
3 cups baby spinach (or less)
Cilantro for a garnish if desired
Heat oil in skillet on medium-high heat. Add mushrooms and thyme. Cook stirring mushrooms occassionally until golden and crispy 6-8 min. Season with salt and pepper.
In another skillet heat on medium-high. Sprinkle salt in pan (must be kosher or other coarse salt) and put 1 tortilla on top-the salt: this will keep the tortilla from sticking to skillet and help crisp it up without oil. Then add 1/4 of the cheese, spinach and mushrooms on bottom tortilla. Top with 2nd tortilla and cook until bottom is golden and crispy approx. 2 min. Flip and cook approx. 2 min. on other side.
Serve and enjoy.
Linking to: Tasty Tuesday