
Makes
FEATURED PRODUCT
INGREDIENTS
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Mission Carb Balance Soft Taco Flour Tortillas
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organic grass-fed butter or ghee
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pesto sauce
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crumbled feta cheese
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mozzarella cheese, grated
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pizza sauce, optional
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FOR SAUTÉED SPINACH AND MUSHROOMS
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2
tablespoons organic grass-fed butter or ghee -
1
clove garlic -
8
ounces white button mushrooms -
1
wedge lemon -
1
pinch sea salt -
1
pack fresh baby spinach
INSTRUCTIONS
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Step 1
In a skillet over medium heat, melt butter. Add garlic and mushrooms, season with sea salt and squeeze in the juice of 1 lemon wedge. Sauté 3-5 minutes or until mushrooms are cooked through. Add spinach and mix. Cook just until spinach is wilted, remove from heat.
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Step 2
Assemble your quesadilla by spreading pesto on one side of a tortilla, then top with sautéed spinach/mushrooms and cheese. Place another tortilla on top to make a quesadilla
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Step 3
Fry your quesadilla in butter for 1-2 minutes per side over medium heat or until lightly brown and cheese is melted.
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Step 4
Transfer to a plate and cut into pieces, serve with pizza sauce, if desired.