Spinach and Mushroom Quesadillas (With Whole wheat tortillas)

A very easy recipe when you are short on time and want something  quick, different (Mexican) and tasty.  I always have whole wheat tortillas on hand and use it for different recipes, mostly for evening snacks and sometimes breakfast as well. This is very filling and healthy as well. I have used low-fat shredded cheese (a Mexican blend). You can also add other different fillings instead mushroom like chicken, shrimp or even tofu. I have served these with Marinara sauce. Even ketchup is good for dipping.

Ingredients: (to make 2 quesadillas)
1. Whole wheat tortillas or corn tortillas, 4.
2. Spinach, washed and chopped finely, 2 cups.
3. Chopped mushrooms, 1 cup.
4. Garlic, 2 cloves, crushed.
5. Blend of cheeses, like Monterrey Jack, cheddar, and mozzarella, 1 cup. You can also just use cheddar and mozzarella.
6. Salt and pepper as per taste.
7.  Marinara sauce or ketchup for dipping.

Heat a pan with a tablespoon of oil and saute the mushrooms along with the crushed garlic. Once the mushrooms are done, add the chopped spinach and let it wilt. Add salt and pepper now, mix well and switch off the stove. Take one tortilla and spread half of the mixture evenly all over the tortilla. Sprinkle the cheese blend over the mixture and close this with the other tortilla. Place this gently over a pan sprayed with oil under low flame and let it cook for a minute and half and the cheese should start melting by now. Keep pressing the top tortilla gently with a spatula without spilling the contents. Once the cheese is melted both the tortillas stick together. Now flip it gently and let the other side crisp. This is kind of like making a grilled cheese sandwich. Serve hot with Marinara sauce or ketchup.

Variation:   Sliced onions can also be used here. Saute them with the mushrooms.  Leftover rotis can also be used in place of tortillas.

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