Popeye might have loved his spinach, but it can be tough to get kids (and some adults) to eat the leafy green vegetable. Try hiding it inside a cheesy quesadilla, paired with garlicky sautéed mushrooms.

You don’t need any special equipment to make this super-easy recipe, just a hot pan or skillet. Serve with sour cream and/or guacamole and salsa for dipping. From Chili Pepper magazine, October/November 2012.

Mushroom Spinach Quesadillas

8 ounces button mushrooms

10 ounces fresh spinach

2 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

Salt and pepper, to taste

1 tablespoon vegetable oil

8 (10-inch) flour tortillas

2 cups Monterey Jack or habañero cheese, shredded

Clean mushrooms with a damp paper towel, remove stems and cut into thin slices.

Place spinach in a large pot of salted boiling water and quickly blanch. Remove and place in a large bowl of icy water. Allow to cool, remove and squeeze out excess water. Roughly chop and set aside.

Melt butter in a skillet over medium heat. Add onion, garlic, mushrooms, salt and pepper. Cook about 5 minutes. Mix in spinach to reheat, then remove from heat and set aside.

In a small skillet, heat oil over medium-low heat. Place 1 tortilla, a layer of cheese, spinach mixture and a little more cheese and top with another tortilla. Press down to adhere both sides and melt cheese, and cook about 3 minutes on each side, until golden brown.

Cut into 4 wedges and serve. Repeat with the rest of the tortillas. Serves 4.

– Gretchen McKay, Pittsburgh Post-Gazette