Spinach and Mushroom Quesadillas
Ingredients
The filling
-
8
oz.
mushrooms
-
½
lb.
frozen chopped spinach
-
8
oz.
mozzarella cheese, shredded
-
¼
cup
sour cream
The seasoning
-
1
Tbsp
cooking oil
-
¼
tsp
garlic powder
-
¼
tsp
salt, divided
-
¼
tsp
freshly cracked pepper, divided
-
⅛
tsp
crushed red pepper
The tortillas
Instructions
- Slice the mushrooms and sauté them with cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper until the moisture evaporates.
- Thaw the frozen spinach and squeeze out excess water until you have about one cup.
- Combine the mushrooms, spinach, mozzarella, sour cream, and the remaining salt and pepper in a bowl and mix well.
- Spread about ½ cup of the mixture onto one side of each tortilla and fold them closed.
- Cook the quesadillas in a skillet over medium heat until they are golden brown and crispy, then slice and serve.
Nutrition Facts (estimated)
Servings
5 quesadillas
Calories
297
Total fat
18g
Total carbohydrates
20g
Total protein
16g
Sodium
652mg
Cholesterol
0mg
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