Makes
FEATURED PRODUCT
INGREDIENTS
-
Mission Carb Balance Soft Taco Flour Tortillas
-
organic grass-fed butter or ghee
-
pesto sauce
-
crumbled feta cheese
-
mozzarella cheese, grated
-
pizza sauce, optional
-
FOR SAUTÉED SPINACH AND MUSHROOMS
-
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
-
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.
-
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
-
Step 3
Fry your quesadilla in butter for 1-2 minutes per side over medium heat or until lightly brown and cheese is melted.
-
Step 4
Transfer to a plate and cut into pieces, serve with pizza sauce, if desired.