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Spinach and Mushroom Quesadillas

4

35 min

Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas Photo 1

Time

35 min

Serving

16 persons

Calories

154

Rating

4.00★ (231)

Cuisine

Mexican
Author: Victoria Buriak
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Ingredients

  • spinach: 1 pack (10 ounce pack, chopped)
  • cheddar cheese: 2 cups (shredded)
  • butter: 2 Tbsp
  • garlic: 2 clove (sliced)
  • portobello mushroom caps: 2 piece (sliced)
  • flour tortillas: 4 piece (10 inch)
  • vegetable oil: 1 Tbsp

Metric Conversion

Stages of cooking

Spinach and Mushroom Quesadillas Photo 21
Spinach and Mushroom Quesadillas Photo 32
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  1. Prepare spinach according to package directions. Drain and pat dry.
    Spinach and Mushroom Quesadillas Photo 2
  2. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
    Spinach and Mushroom Quesadillas Photo 3
  3. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
    Spinach and Mushroom Quesadillas Photo 4
  4. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
    Spinach and Mushroom Quesadillas Photo 5

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