I’m not certain where this recipe came from, but I’ve been making variations of it for a few years now. My recipe card is definitely well-worn. 🙂 No pictures of the finished product, but just some of the process for today. I’ve shared this previously, and I’ve been told others enjoyed it too.
* 2 Tbsp Olive Oil
* Minced Garlic
* 1/2 tsp Red Pepper Flakes
* 1/2 tsp Ground Cumin
* 12-oz. Mushrooms, sliced
* 6-oz. Fresh Baby Spinach
* 1/4 tsp Salt
* 2 Tbsp Cream Cheese (with or without Chives)
* 16-oz. Red Salsa
* 8 – 6″ Tortillas (I prefer flour ones)
* 1-1/2 cups Shredded Monterey Jack
* 1/4 cup Sour Cream
* Cilantro, chopped
* Optional Items: Mole Sauce, Chopped Cooked Chicken; Green Onions; Red Onions… Whatever else you’d like to add, or remove. I tend to tire of cleaning and rinsing fresh baby spinach, so often I’ll substitute frozen…
1. Preheat broiler. Heat olive oil on medium-high in a skillet. Add garlic through mushrooms and saute for 5 minutes. Add spinach and salt. Cook for approx. 1 minute more, or till spinach wilts. Drain and return to pan. Add cream cheese and cook 2 minutes, or till cream cheese melts, stirring constantly. Set aside.
2. Heat one cup of salsa over low heat. Using tongs, dredge both sides of each tortilla in the warm salsa, then stack. Spoon a heaping Tbsp. of mushroom mixture into the center of each tortilla. Fold in 1/2 and arrange in a baking pan, overlapping slightly. Top with the rest of the salsa. Sprinkle with cheese. Broil for 4 minutes, or till cheese melts. Top with sour cream and cilantro, and serve. Enjoy!
My camera only lasted through the above steps, but believe me, these are pretty darn yummy! 🙂