restaurant Ingredients

• 4 large flour tortillas
• 2 cups shredded cheese (Mexican blend, cheddar, Monterey Jack)
• 1 bell peppers, thinly sliced
• ½ onion, thinly sliced
• 4 oz mushrooms, sliced
• 1 cup spinach
• 1 tbsp olive oil or butter
• to taste salt and black pepper
• optional: black beans, corn, jalapeños
• for serving: salsa, sour cream, guacamole

list_alt Instructions

1. 1
   Heat oil in a skillet over medium heat. Sauté bell peppers and onion for 4-5 minutes until softened. Add mushrooms if using and cook for another 3-4 minutes. Stir in spinach until wilted. Season with salt and pepper. Remove vegetables to a bowl.
2. 2
   Wipe out the skillet. Place one tortilla in the dry skillet over medium-low heat. Sprinkle half of the tortilla with a thin layer of cheese.
3. 3
   Spread half of the cooked vegetables over the cheese, then top with another layer of cheese. Fold the empty half of the tortilla over the filling.
4. 4
   Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese is melted.
5. 5
   Remove to a cutting board and let cool for 1-2 minutes before cutting into wedges (this lets the cheese set slightly).
6. 6
   Repeat with remaining tortillas and filling. Serve immediately with your favorite dips.