Spinach & Mushroom Quesadillas

I love quesadillas but wasnt in the mood for regular cheese or chicken ones. So we decided to switch it up after seeing Pioneer Woman's spinach & mushroom quesadillas. So this is our adapted version of hers and its REALLY good and there werent any leftovers, my kids even loved it. We served it with some salsa on the side for dipping which gave it a nice little kick.

Spinach & Mushroom Quesadillas by Pioneer Woman, adapted by Kimba


Ingredients

• 3 tbsp butter
• 16oz sliced mushrooms
• 1/3 cup white wine
• 3 tbsp (additional) white wine
• Kosher salt & pepper to taste
• 1 bag baby spinach
• 1 pkg flour tortillas
• 8oz Monterey Jack cheese
• Extra butter for tortillas
• Salsa, for serving

Directions

1. Melt 2 tbsp butter in a large skillet and add sliced mushrooms. Sprinkle with salt & pepper, than saute over medium-high heat for 2 minutes, then pour in the wine. Add salt & pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
2. Return skillet to stovetop and reduce heat to medium-low. Melt additional 1tbsp of butter and add a couple tbsp's of wine. Add spinach to skillet and stir gently as it wilts. Sprinkled with salt & pepper, then cook for 2 minutes. Remove from skillet.
3. To assemble the quesadillas, arrange cheese, spinach and mushrooms on top of one tortilla. Top with second tortilla and then smear softened butter lightly on both sides of the quesadilla and bake until golden brown and cheese is melted.