INGREDIENTS

4 Mission® 10" Heat Pressed Flour Tortillas (10420)  
2 Portabello Mushrooms , rinsed and dried 
1 tsp.  Olive Oil  
1/4 cup Yellow Onion  
2 Tbsp.  Garlic  
2 cups Baby Spinach  
2 1/3 cups Muenster Cheese , shredded 
Balsamic Tomato Salsa  (see Related Recipe) 
 Salt and Pepper to taste  
 Olive Oil  

DIRECTIONS

1.) Brush mushrooms with olive oil. Place on charbroiler (or in broiler on baking sheet) and cook until soft, approximately 5 minutes. Slice into 1/4" slices.

2.) Heat olive oil in skillet and add the onions. Sauté for 2 minutes. Add the garlic, spinach and herbs and heat until wilted. Set aside.

3.) Place tortillas on work surface. Place the cheese on one half of the tortillas. Place the mushrooms on top of the cheese. Top with spinach mixture.

4.) Melt butter in a skillet over medium-high heat or on a griddle set at 325 degrees F. Cook quesadillas until the cheese is melted and the tortilla is golden brown. Cut into quarters. Serve with 2 ounces Balsamic Tomato Salsa per quesadilla.

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