Spinach, Sundried tomato, mushroom & goat cheese Quesadilla

• Vegetarian

• Produce

  • 9 oz Baby spinach
  • 1 cup Mushrooms
  • 1/4 cup Sundried tomatoes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 2 cups Mozzarella cheese
  • 4 oz Semisoft goat cheese

Found on taylormademarket.com

Ingredients

• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 9 ounces baby spinach
• 4 oz semisoft goat cheese
• 1/4 cup sundried tomatoes, chopped
• 2 cups mozzarella cheese
• 8 flour tortillas

Directions

• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms cook, stirring occasionally, until golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.
• Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & mozzarella cheese. Lay another tortilla on top, press lightly. Heat the skillet and place the quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.