Veggie Quesadillas Recipe

Ingredients <br>- 1 tablespoon vegetable oil <br>- 1 cup sliced fresh mushrooms <br>- 1 cup red bell pepper strips <br>- 1 clove garlic, finely chopped <br>- 2 cups torn fresh spinach leaves <br>- 4 (8 inch) soft taco-size flour tortillas <br>- 1 cup SARGENTO® 4 Cheese Mexican Blend Shredded Cheese <br>- 2 teaspoons butter <br>- 1/4 cup ORTEGA® Thick & Chunky Salsa <br><p></p>Directions <br>step 1: HEAT vegetable oil in large skillet over medium-high heat. Add mushrooms, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes. Add spinach; cook just until spinach is wilted. <br>step 2: SPREAD half of mixture onto one tortilla; sprinkle with half of cheese. Place second tortilla evenly over mixture. Melt margarine in large skillet over medium-high heat. Place quesadilla in skillet; cook for 1 to 2 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients. Top with salsa. <br>

Ingredients
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 1 cup red bell pepper strips
- 1 clove garlic, finely chopped
- 2 cups torn fresh spinach leaves
- 4 (8 inch) soft taco-size flour tortillas
- 1 cup SARGENTO® 4 Cheese Mexican Blend Shredded Cheese
- 2 teaspoons butter
- 1/4 cup ORTEGA® Thick & Chunky Salsa

Directions
step 1: HEAT vegetable oil in large skillet over medium-high heat. Add mushrooms, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes. Add spinach; cook just until spinach is wilted.
step 2: SPREAD half of mixture onto one tortilla; sprinkle with half of cheese. Place second tortilla evenly over mixture. Melt margarine in large skillet over medium-high heat. Place quesadilla in skillet; cook for 1 to 2 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients. Top with salsa.

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