Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Ingredients
- 1 (10 ounce) package chopped spinach
- 2 cups shredded Cheddar cheese
- 2 tablespoons butter
- 2 cloves garlic, sliced
- 2 portobello mushroom caps, sliced
- 4 (10 inch) flour tortillas
- 1 tablespoon vegetable oil
Directions
Step 1
Prepare spinach according to package directions. Drain and pat dry.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 154 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat5g | 25% |
Cholesterol22mg | 7% |
Sodium247mg | 11% |
Total Carbohydrate11g | 4% |
Dietary Fiber1g | 4% |
Total Sugars1g | |
Protein7g | |
Vitamin C5mg | 25% |
Calcium167mg | 13% |
Iron1mg | 7% |
Potassium212mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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