Portabella Mushroom Quesadilla

Web Hosting ServicesIf you're looking for a meat-free, low-carb alternative to a sandwich, look no further! This yummy quesadilla will satisfy your craving for junk food while still remaining healthy.

1 pound of spinach, washed
2 portobello mushroom caps, grilled or sauteed and sliced thinly
1 clove of garlic, minced
1 onion, sliced thin and caramelized
1/2 Tbs. extra virgin olive oil
4 (12 in.) flour tortillas
1/2 cup grated cheddar jack blend cheese, shredded

Salsa, guacamole, sour cream, for serving

In a large skillet, heat the olive oil over medium heat. Saute the garlic for 1 minute, and then add the spinach. Cook until the spinach is wilted and turn off the heat. Set aside.

Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the cheese, spreading evenly over the tortillas. Divide the portobello mushrooms, the onions and the spinach among the tortillas. Top with remaining tortillas and press to seal.

Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.
Servings: 8 for appetizers