SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
CRISPY MUSHROOM, SPINACH, AND AVOCADO QUESADILLAS
This recipe gets the award for best recipe of the year so far. I didn't have mushrooms, and they're not my favorite anyway so I added extra spinach. Instead of avocado slices, I made guacamole so I had the flavors of jalapeno and cilantro (plus it spread nicely. I also cut them into 4ths instead of 3rds because it's easier to eat that way. These are hard to stop eating, so if you think this serves 4...think again. Recipe courtesy of Cookie and Kate.
Provided by AmyZoe
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, heat oil until shimmering.
- Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
- Add half the spinach mixture, let it wilt a little, and then add the second.
- Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
- Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
- Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
- Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
- Heat a medium to large skillet on the stove over medium heat.
- Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
- Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
- Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
- Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
- Serve with salsa.
CREAMY MUSHROOM AND SPINACH QUICHE
Put the creamy and savory in your next mushroom-spinach quiche with Italian dressing and cubes of cream cheese.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
- Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
- Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
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