Cheesy Turkey Quesadillas with Spinach and Mushrooms

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Recipe by Kim Laidlaw

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Ingredients

  • Small pat of butter
  • About 5 cremini mushrooms sliced
  • Salt and freshly ground pepper
  • About 1/2 cup cooked chopped spinach squeezed dry
  • Light olive oil or vegetable oil
  • 8 small (about 4-5") corn tortillas
  • About 1 cup shredded Monterey Jack pepper jack, cheddar or other mild cheese
  • About 1/2 cup shredded turkey
  • Guacamole for serving
  • Salsa for serving
  • Crema sour cream, or yogurt, for serving

Directions

  1. In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine.
  2. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas.
  3. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture.
  4. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.
  5. Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.
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