How to Make Mushroom and Spinach Quesadillas with Chef Tony | Pottery Barn

Making quesadillas is not a complicated affair and they are a very tempting addition to a Mojito and Taco party. In this video, Chef Tony Salto explains how to make a healthy and tasty alternative for the young kids with a simple quesadilla with vegetables.

Chef Tony Salto starts off by heating two flour tortillas on each side till brown. He then adds a slice of Monterey Jack cheese on both the tortilla wraps and allows it to melt slightly. After the cheese melts a little, he then adds mushrooms and spinach leaves. Tony then folds the tortillas and again heats it a little bit so that the cheese melts with the vegetables well. Once the quesadillas are a darker color it's time to remove them from the grill.

These quesadillas are then cut into two halves and served with Pico de Gallo, guacamole and a sour cream dip. One can also experiment with various vegetables and combinations to get a different taste every time. This delicious quesadilla recipe is perfect to show off your gourmet cooking skills to your guests!

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