It all started out with a brunch at Z Tejas a few years ago. I had these wonderful quesadillas with some white American cheese and sauteed mushrooms and spinach. I really liked them, but I though I could improve on the recipe. I had already been making quesadillas at home with cheddar and refried beans and the idea of adding vegetables to the mixed somehow just seemed right. Replacing the cheese with brie has turned these into the house favorite.

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