This was my own creation, from one of the ideas I found in a cookbook last night. They were SO good! The kids said they "LOVED them...even more than the regular ones!" And Chris said they were "Amazing!" :) So, looks like we'll be having these a lot!!!!
The veggies make them nice and rich so you don't need any salt or sour cream to dip them!
10 small four tortillas
2 tsp olive oil
1 small onion, diced
3 cloves garlic, minced
10 cremini mushrooms, cleaned and sliced
2 large handfuls fresh baby spinach
1/2 (of 15 oz) can petite diced tomatoes, drained
1 tsp fresh basil, chopped
1 jalapeno, diced (optional)
sprinkle of Italian seasoning
4-8 oz Mozzarella cheese
1/8 cup Parmesan cheese
1. In large skillet, heat oil and onion over medium-high heat for about 5 minutes or until onion just starts to brown. Add garlic and mushrooms. Cook for another 3-5 minutes until mushrooms turn dark.
2. Add spinach, drained tomatoes, basil, jalapeno (if desired), and Italian seasoning. Heat, stirring often, until spinach is completely wilted. Remove from heat.
3. Heat flat skillet over medium heat. To make each quesadilla, place one tortilla on flat skillet. Top with little mozzarella, mushroom/spinach mixture, little Parmesan, and a little more Mozzarella (Use enough cheese to help it all stick together to each tortilla). Heat until bottom of quesadilla is golden. Using a large spatula, flip quesadilla over and heat the second side until it's golden brown. Remove and place onto serving dish; cut into 4 pieces with scissors.