Lunch: Spinach and Mushroom Quesadillas

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach and Mushroom Quesadillas

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

3 Tablespoons Butter
16 ounces, weight White Mushrooms, Sliced
1/3 cup Sherry Or Wine
3 Tablespoons (additional) Sherry Or Wine
Kosher Salt And Pepper To Taste
1 bag Baby Spinach
12 whole Flour Tortillas (Soft Taco Size)
8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
3 ounces, weight Goat Cheese (chevre)
Extra Butter, For Tortillas
Salsa, For Serving

Instructions

Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.
To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.
Slice quesadillas into four wedges and serve immediately.

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