Categories: Tex-Mex Recipes

Ingredients

• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 (8 oz.) pkg. sliced fresh mushrooms
• 1/4 cup Cilantro Pesto:
• 6 bunches fresh cilantro, stems removed
• 2 Tbsp. fresh lime juice
• 3 Tbsp. olive oil 2 garlic cloves
• 1 tsp. salt
• 1 tsp. salt
• 8 (8-inch) flour tortillas
• 2 (8 oz.) pkg. shredded Mexican cheese blend*

Directions

1. Drain spinach well, pressing between paper towels.
2. Sauté spinach and mushrooms in a large lightly greased skillet 5 minutes or until mushrooms are tender. Stir in Cilantro Pesto and salt.
3. Spread spinach mixture evenly on half of each tortilla, and sprinkle with shredded cheese blend. Wipe skillet clean.
4. Cook, tortilla side down, in lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortillas over filling, and serve immediately.

5. *2 (8 oz.) pkg. shredded Monterey Jack cheese may be substituted.

6. Cilantro Pesto:

7. Process all ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerator up to 1 week.

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