8 ounces mushrooms {I used baby bella}

6 ounces roasted peppers {I used piquillo, but roasted red are good too!}

6-7 ounces fresh spinach

8 ounces shredded pepper jack cheese

10 flour tortillas {I used 8″ tortillas}

2 tablespoons olive oil

Cooking spray

Guacamole, sour cream, salsa to serve

Preheat oven to 300 degrees. In a large skillet, heat olive oil over medium heat and sauté the mushrooms and peppers until the liquid begins to evaporate, about 10 minutes. Stir in the spinach and cook until just wilted; remove from the heat. Place a separate skillet on the warm burner where you were cooking the mushroom, pepper and spinach mixture. Spray the fresh skillet with cook spray and place a tortilla in the skillet. Spoon about 2 tablespoons {depending on the size of your tortilla} of the vegetable mixture to cover just about the entire tortilla, leaving a very small edge. Sprinkle 1-2 tablespoons of cheese on top of the vegetable mixture. Once you can see the cheese is starting to melt, place another tortilla on top of the vegetables and cheese and lightly press down. Carefully flip the quesadilla over with a spatula making sure the one side is golden brown. Allow the other side to brown for 2-3 minutes, lifting the edge up to check the coloring. Once brown on both sides transfer to baking sheet and place in the oven while making the rest of the quesadillas. Once you are finished, remove the quesadilla from the oven and cut into fourths. Serve with guacamole, sour cream, salsa and any of you other favorite toppings. Enjoy! 

Hope you all have a wonderful weekend! I have some exciting posts planned for next week so stay tuned 🙂 Thanks for stopping by!