Servings: Serves 4–6
- 2 Tbsp. olive oil
- 8 ounces assorted mushrooms , thinly sliced
- 1 sprig thyme
- Kosher salt and freshly ground pepper
- 4 whole wheat tortillas
- 4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
- 3 cups baby spinach
- Cilantro leaves , for garnish (optional)
Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.
Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.
Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.
Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.
Reprinted by arrangement with Celebra, a member of Penguin Group (USA), Inc. Copyright © Jewels and Jill Elmore, 2009.