Spinach, Sundried Tomato, Mushroom & Goat Cheese Quesadilla

Ingredients

• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 9 ounces baby spinach
• 4 oz semisoft goat cheese
• 1/4 cup sundried tomatoes, chopped
• 2 cups mozzarella cheese
• 8 flour tortillas

Instructions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms cook, stirring occasionally, until golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.
2. Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & mozzarella cheese. Lay another tortilla on top, press lightly. Heat the skillet and place the quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.