½ c chopped frozen spinach, or 1 cup chopped fresh
8 oz mushrooms, sliced
½ onion, finely chopped
chopped artichoke hearts (optional)
clove of garlic, crushed
Balsamic vinegar
Soy sauce
Olive oil
Salt and pepper
Tony’s Creole Seasoning (optional)
Cheese (I usually use cheddar-
the restaurant used smoked mozzarella)
Butter
Tortilla Shells
Lettuce
Tomato
Sour Cream
Salsa
Instructions
Saute spinach, mushrooms, onions and garlic in olive oil and equal portions of Balsamic Vinegar and soy sauce (about 1 t of each). Season with salt, pepper and Tony’s. Set aside.
Lightly butter separate pan and “toast” one side of tortilla shell. Flip and while toasting other side add spinach/mushroom mixture, cheese and a bit of salsa or taco sauce (ashamedly, we love a bottle of Taco Bell’s Hot Sauce).
Remove this shell and again grease pan with a little butter. Then add another shell. Toast one side then put together with first shell and mixture (toasted side in) then toast final side until browned and cheese is melted inside. Cut into wedges and top each wedge with lettuce, sour cream and tomatoes.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1535