Melty cheese and perfectly sauteed mushrooms squished between a soft flour tortilla? Hello, Meatless Mondays!
, preferably garlic and herb
Melt butter in a large non-stick pan over medium-high. Add mushrooms. Cook, stirring occasionally, until mushrooms are browned around the edges,
8 to 10 min. Transfer to a plate. Wipe pan clean.
Spread 1/4 portion of Boursin over half of a tortilla. Scatter mushrooms, spinach and mozzarella over Boursin. Fold tortilla in half to enclose filling.
Cook in pan over medium-high until underside is golden, about 2 min. Then flip and continue until other side is golden, about 2 more min. Repeat with remaining tortillas and filling ingredients. Cut quesadillas into wedges and serve immediately.
Nutrition (per serving)
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.