Ingredients
16
16 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 154
- Carbohydrate: 11g
- Fat: 10g
- Fiber: 1g
- Protein: 7g
- Sugar: 1g
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