Can't Miss Quesadillas

Did someone say finger food? There is never a bad time to cook up some tasty quesadillas for friends and family, especially when the ingredients include bacon, cheese, and spinach. When you try the quesadilla recipe below, be prepared to make a few extras, because they will fly off the plate. 

What's most appealing about this recipe is the convenience factor. The quesadilla stuffing can be cooked and refrigerated several hours ahead of time if you are planning on serving these as a party appetizer. I use the Mission brand flour tortillas, but you can buy any brand in just about any grocery store. You can even substitute the white flour tortillas with corn or wheat flour tortillas.

Spinach-Mushroom-Bacon Quesadillas

Prep Time: 25 minutes 
Cook Time: 10 minutes

Preheat oven to 400 degrees

Ingredients

2 tbsp. canola oil (or more if needed)

1 medium Spanish onion, chopped

8 oz. button mushrooms, chopped

About 3-4 cups fresh spinach (or 10 oz. frozen), shredded/thawed and washed

2 strips of bacon, chopped

Salt to taste

Garlic powder to taste

About 1 tsp. garlic, chopped

4 flour tortillas (8-inch size)
2 cups shredded mozzarella cheese

(Note: double or triple the recipe if making these for a party)

Directions

In a large skillet over medium heat, warm 2 tbsp. of canola oil. Cook the onions, garlic (with salt and garlic powder) stirring occasionally, until lightly golden, about 5 to 10 minutes. Add the chopped bacon and cook a few more minutes. Add the chopped mushrooms, stirring occasionally, until tender, about 6 to 8 minutes. Add spinach, and cook until completely wilted (about 2 to 3 minutes). Season with more salt if needed. Set aside when done.

Brush ONE side of two tortillas with canola oil. Flip the two tortillas over (oiled sides down), onto a baking sheet. Layer each tortilla with cheese, the spinach mixture, and more cheese, dividing evenly. Top each with another tortilla, brushing oil on the top, and lightly press.

Bake the two quesadillas until cheese has melted and tortillas are golden brown, turning them after five minutes. Total cook time: 10 minutes. Cut quesadillas into quarters and serve immediately.

Serves 2-4

A note about garlic powder—it doesn’t just add flavor. Garlic powder is loaded with nutritional benefits, and has very strong anti-inflammatory properties. And, it’s sodium free.