Rating: 4.5 stars
230 Ratings
  • 5 star values: 129
  • 4 star values: 75
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 0

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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare spinach according to package directions. Drain and pat dry.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

154 calories; protein 6.7g; carbohydrates 10.9g; fat 9.5g; cholesterol 21.9mg; sodium 246.5mg. Full Nutrition
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