Mushroom, Pepper And Spinach Quesadilla

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 lb mushroom
• 1 poblano pepper
• 2 garlic cloves (all sliced)
• 1 cup frozen corn (thawed)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch spinach (torn)
• 2 ounces cheddar cheese, shredded
• 4 flour tortillas, medium
• 2 ounces cheddar cheese, shredded

Recipe

• 1 heat 1 tbsp olive oil in a large skillet over medium-high heat. sauté 1 lb mushrooms, 1 poblano pepper and 2 cloves garlic (all sliced) until tender. add 1 cup frozen corn (thawed) and 1/4 tsp each salt and pepper; cook until heated through.
• 2 fold in 1 bunch spinach (torn) and toss to combine. divide 2 oz shredded cheddar among 4 medium flour tortillas, sprinkling only on one half. top with the vegetable mixture and 2 oz cheese. fold over the tortillas to cover the filling.
• 3 broil until the tortillas are crisp and the cheese has melted, about 2 minutes per side.