Spinach & Mushroom Waffle Quesadillas
SERVINGS: MAKES 4 QUESADILLAS
Ingredients
| 3 tbsp | 45 ml | butter, divided |
| 1 | medium yellow onion, thinly sliced | |
| 16 ounces | 455 g | mushrooms, sliced |
| to taste | Salt and pepper | |
| 1/3 cup | 80 ml | white wine |
| 5 ounces | 140 g | baby spinach |
| 8 | (8-inch) flour tortillas | |
| 8 ounces | 225 g | Monterey Jack cheese, grated |
Instructions
SERVINGS: MAKES 4 QUESADILLAS
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add onion and sauté for 5 minutes. Add sliced mushrooms, sprinkle with salt and pepper, and sauté for 2 minutes. Add wine and continue cooking until liquid is evaporated and the onions are translucent, 6–8 minutes. Reduce heat to medium-low and add spinach, stirring gently until wilted. Remove mixture from heat.
- Heat waffle maker at a medium-high setting. Lightly butter one side of each tortilla. To assemble quesadillas, place a tortilla, butter-side down, on the bottom of the waffle maker. Layer the tortilla with grated cheese, the spinach-mushroom mixture, and then a little more cheese. Top with the second tortilla, butter-side up. Close the waffle maker and cook until the cheese melts and the tortilla is golden brown, about 4 minutes.
- Repeat with remaining tortillas and filling. Slice quesadillas into four wedges and serve with salsa and sour cream.