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My review
Spinach and Mushroom Quesadillas
9
MSREGALE23
"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
35 m servings 154Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Prepare spinach according to package directions. Drain and pat dry.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 165222 Ratings
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Most helpful positive review
1/30/2007
I got a new quesadilla "grille" at Target for $20 (later getting rid of it...isn't needed. This is comfort food for sure. Get a bunch of 10" flour tortillas since it is hard to say how many you...
Most helpful critical review
2/3/2007
The quesadillas were okay albeit a bit bland. I served with salsa, but the filling needed a bit more oomph so the second go around I added a diced jalepeno, black beans and topped with sour cre...
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1/30/2007
I got a new quesadilla "grille" at Target for $20 (later getting rid of it...isn't needed. This is comfort food for sure. Get a bunch of 10" flour tortillas since it is hard to say how many you...
1/31/2007
These were great! However, you don't need to add oil to the pan to brown them. Just use med-high heat and they should brown just as nicely.
6/25/2006
Delish. The pat dry part, way important. I've made these twice (on the same day) and got rave reviews. They want to have them for another party. Didn't need oil in the pan; they toasted just fro...
3/20/2006
Simple, real tasty and quick...what more could you ask for? Since I like a lot of "heat" in my food, I added some chopped fresh jalapeno peppers.
2/3/2007
The quesadillas were okay albeit a bit bland. I served with salsa, but the filling needed a bit more oomph so the second go around I added a diced jalepeno, black beans and topped with sour cre...
9/27/2006
Instead of spinach I used fresh swiss chard from the garden. I steamed/sauteed it with the mushrooms and garlic then drained mixture in a colander to remove excess liquid. Hubby the Hungry Car...
5/29/2006
i absolutely love this recipe, i did however make a few alterations, i left out the oil, used fat free shredded mozzarella, and topped w/ hot salsa, yet they still turned out delicious... the ga...
1/23/2008
These were soooo good! I did make some changes though based on what I had in the fridge. I used a combination of parmesan and mozzarella cheeses. Second, I used "regular" mushrooms as I did not ...
1/25/2006
i have to say that this is a great twist to quesadillas, i live in texas, and the others taste all the same. this recipe takes little time, and taste sooo good!!!