Ever since I posted the results from my latest poll, Which diet(s) best describe(s) you?, I have been wanting to incorporate more vegetarian recipes into this site.

Give the people what they want, right?  Heehee.

It’s interesting just how many meals can be made into a “vegetarian meal” just by taking out the meat in what you’re already cooking.

Many times, I find you don’t even miss the meat.

Enter the vegetarian quesadilla.  The Spinach, Mushroom and Jack Quesadilla.

This is a tasty vegetarian dish that originally included chicken.

This quesadilla is super tasty and easy to make.  I think it works great as a nice lunch or a light dinner.

I especially like the flavor combination of the melted jack cheese and fresh spinach.  Throw in some garlic and mushrooms and it’s on!

Spinach, Mushroom and Jack Quesadilla

Makes 5-8 quesadillas

2-3 tbsp. olive oil, divded
1 clove garlic, minced
1/2 onion, chopped
8-10 white mushrooms, sliced
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 1/2 cups fresh baby spinach leaves, packed
1 1/2 cups Monterrey Jack cheese, grated
5-8 flour tortillas

Directions

Heat olive oil in non-stick skillet over medium-high heat. Add garlic, onion and mushrooms and cook for 5 minutes, stirring occasionally.

Add spinach, remove from heat and stir to combine. The spinach will wilt quickly as it mixes with the cooked vegetables. Set aside.

Heat 1/2 tbsp. oil in clean non-stick skillet over medium heat. Lay one tortilla flat on skillet. Sprinkle equal amounts of mushroom-spinach mixture and jack cheese over half of the tortilla and fold uncovered half over to form the quesadilla.

Cook each side until golden brown and cheese is melted, about 2-4 minutes per side.

Remove from heat and cut into wedges to serve.

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