Spinach quesadillas If you're looking for a meat-free, low-carb alternative to a sandwich, look no further!   This yummy quesadilla will satisfy your craving for junk food while still remaining healthy. 1 pound of spinach, washed 2 portobello mushroom caps, grilled or sauteed and sliced thinly 1 clove of garlic, minced 1 onion, sliced thin and caramelized 1/2 Tbs. extra virgin olive oil 4 (12 in.) flour tortillas 1/2 cup grated cheddar jack blend cheese, shredded Salsa, guacamole, sour cream, for serving In a large skillet, heat the olive oil over medium heat.  Saute the garlic for 1 minute, and then add the spinach.  Cook until the spinach is wilted and turn off the heat.  Set aside. Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the cheese, spreading evenly over the tortillas. Divide the portobello mushrooms, the onions and the spinach among the tortillas.  Top with remaining tortillas and press to seal. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla. Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs. Servings: 8 for appetizers Amount Per Serving This does not include optional toppings like sour cream and salsa. Calories:  236 Carbohydrates:  33g   Fiber:  3g   Sugars: 2g Total Fat:   8g    Saturated:  3g    Trans:  0g Sodium:  434mg Protein:  9g