Spinach and Mushroom Quesadilla

Cooking quesadillas on the grill gives them a deliciously smoky flavor.

3 tablespoons olive oil, divided

1 pound sliced white button mushrooms

1 garlic clove, minced

1 teaspoon dried thyme leaves

Kosher salt and freshly ground black pepper

1 bag (6-ounce) fresh baby spinach

8 fajita-size (6-inch) flour tortillas

1 cup shredded Monterey Jack cheese

Vegetable oil, for the grates

In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the mushrooms, garlic, and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Season with the salt and pepper to taste. Remove the mushrooms from the skillet and set aside.

Return the skillet to the stove top and add the remaining 1 tablespoon olive oil. Add the spinach and cook, stirring often, until just wilted, about 1 to 2 minutes.

Place 4 tortillas on a work surface. Evenly sprinkle each with 1/4 cup of the cheese, 1/4 of the spinach, and 1/4 of the mushrooms. Cover with the remaining tortillas.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the quesadillas on the grill. Close the lid and cook, turning once, until golden brown and the cheese is melted, about 2 to 3 minutes per side.

To serve, cut the quesadillas into wedges and serve warm.

Serves 4.

Cooking Tip: The varieties of quesadillas that can be prepared are endless—the only requisite ingredient is cheese. Have fun experimenting with your favorite ingredients.