Mushroom Jack & Spinach Quesadillas

Last weekend I was rummaging through my fridge, hoping to find something to make lunch with, when I spotted a package of Cremini mushrooms. Those mushrooms had been staring at me from the shelf all week, threatening me with their expiration. I had bought them for a salad I never got around to making and now they would be wasted. I feel guilty when food goes bad. Especially a noble vegetable. Money and nutrition straight sent to the dump doesn't sit well, so I determined to find a use for them.

I turned to my trusty source for meal inspiration...my laptop. (When it's not at school with me it has permanent residence in the kitchen. We are companions in meal-prep and it's got stains to show from it. It's not abuse, it's love.) All Recipes provided me with the basis for this recipe and I added a few touches of my own. When it comes to quesadillas, you can free-style it. The method is important, the fillings not so much. Two things are required: cheese and a tortilla. If you've got both, you've got yourself a quesadilla. I keep ample of both on hand for moments such as this.

This quick-fix quesadilla was great...stuffed with spinach and mushrooms, jack cheese oozing out it's sides! It's 8:30 in the morning and I'd like another one right now. If mushrooms aren't your thing (although you really should give them a chance), take this as a lesson in creativity. I guarantee that a yummy quesadilla can be made with just about any ingredients you've got.

INGREDIENTS
2 large whole wheat tortillas
1 Tbsp. extra virgin olive oil
1 package Cremini mushrooms, sliced
handful of baby spinach
red onion, thinly sliced
salt and pepper, to taste
Monterrey Jack cheese (or a blend of mozzarella and cheddar)
salsa, for dipping

DIRECTIONS
1. Heat olive oil in a pan over medium heat. Saute mushrooms until soft. Add spinach, stirring until it has wilted. Remove from the heat and season with salt and pepper.

2. Preheat a griddle or stovetop pan over medium heat. Place 1 tortilla on the preheated surface. Cover with cheese. Spoon half of the mushroom and spinach mixture on to 1/2 of the tortilla. Sprinkle with red onions. Once the cheese has begun to melt, fold over the other half of the tortilla. Cook until it has evenly browned on both sides and the cheese has melted, flipping halfway through. Repeat with the second tortilla.

3. Slice and serve hot with salsa for dipping.

Makes 2 quesadillas.

(Adapted from All Recipes)