Spinach, Mushroom, and Artichoke Heart Quesadillas

submitted by and thanks to Rachel Ausband

Ingredients:

1 bunch/package fresh Spinach, washed & de-stemmed & ripped

about 6-8 oz baby bella/crimini mushrooms, washed & sliced

1 can artichoke hearts, rinsed and quartered

1/2 onion (preferably red or sweet) chopped

2+ cloves garlic, pressed

several shakes oregano & basil (or italian seasoning)

6-8 flour tortillas (soft taco size)

1-2 cups cheddar cheese

Directions:

Preheat the oven to 350

In a large pan, saute the onion and garlic in a little canola oil.
When the onions are beginning to get tender, add the mushrooms and
seasonings. continue cooking until mushrooms are browned.

Add the spinach, folding over until all the spinach has wilted. Add
the artichoke hearts and turn off the heat. Add about 1/2 cup cheese
and gently stir until mixed well.

Warm tortillas (about 60 sec in microwave).

Oil a cookie sheet, and fill half a tortilla with
spinach/mushroom/artichoke mixture, and add a little cheese to the
top. Fold the top half over again (they look like UFOs). contine with
the rest of the tortillas and filling.

Bake in the oven for around 7 minutes, until hot and cheese is melty.

I eat these straight, but you could top with salsa/sour
cream/whatever.