As I mentioned last week {here}, I have really been obsessing over quesadillas as of late. It’s so fun to come up with new and interesting combinations, and I am loving this one! Spinach and mushrooms are always a good combination, but instead of using regular tomatoes {which would be just as good!} I thought I would use sun-dried tomatoes. I don’t use sun-dried tomatoes often {mainly because they are packed in oil} but if you are able to get the majority of the oil off, they add a great kick to any dish! And, instead of the traditional cheddar or mozzarella cheese, I went with goat cheese — an unusual cheese to compliment the sun-dried tomatoes! Happy cooking!

6 ounces fresh spinach
16 ounces sliced mushrooms {I used baby bella}
8-10 sun-dried tomatoes from a 10 ounce jar, chopped {I used these}
4 ounces goat cheese
4 10-inch flour tortillas
Salt and pepper to taste
Olive oil
Cooking spray

Preheat the oven to 250 degrees. Heat a few tablespoons of olive oil in a medium-sized skillet over medium heat; add the mushrooms, stirring occasionally. Cook for about 7 minutes and add the chopped sun-dried tomatoes. Cook for another 3-4 minutes until most of the water from the mushrooms is absorbed. Add the spinach; cook until the spinach begins to wilt and remove from the heat. Leaving the cook top on, place a clean skillet on the same burner you used to cook the mushroom and spinach mixture. Spray the clean skillet with cooking spray. Place one tortilla in the skillet and spread about 1-1 1/2 tablespoons goat cheese over the entire tortilla. Take a spoonful of the spinach and mushroom mixture and place on one half of the tortilla. Once the cheese begins to melt, fold the tortilla in half. Remove the quesadilla and transfer to a cutting board; cut into wedges. Wipe the skillet clean with a paper towel and repeat this process. Keep finished quesadillas in the warm oven on a baking sheet.