Ree Drummonds Spinach and Mushroom Quesadillas

3 Tablespoons Butter
16 ounces, weight White Mushrooms, Sliced
1/3 cup Sherry Or Wine
3 Tablespoons (additional) Sherry Or Wine
Kosher Salt And Pepper To Taste
1 bag Baby Spinach
12 whole Flour Tortillas (Soft Taco Size)
8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
3 ounces, weight Goat Cheese (chevre)
Extra Butter, For Tortillas
Salsa, For Serving

• Melt 2 tablespoons butter in large skillet and add sliced mushrooms. 
• Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. 
• Add salt and pepper. 
• Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. 
• Remove mushrooms from skillet and set aside.
• Return skillet to stovetop and reduce heat to medium-low. 
• Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. 
• Add spinach to skillet and stir gently as it wilts. 
• Sprinkle with salt and pepper, then cook for 2 minutes, max. 
• Remove from skillet.
• To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. 
• Dot with goat cheese. 
• Top with a little more Fontina, then top with second tortilla. 
• Smear softened butter lightly on both sides of the quesadilla, 
• Grill until golden brown and until cheese is totally melted. 
• Repeat with remaining tortillas and filling. 
• Slice quesadillas into four wedges and serve immediately.