Crispy Mushroom, Spinach and Avocado Quesadillas
Ingredients
The filling
-
1
tablespoon
olive oil
-
½
red onion
chopped
-
to taste
none
salt
-
8 to 10
ounces
cremini mushrooms, thinly sliced
-
6
ounces
baby spinach, roughly chopped
-
½
small lime
juiced
The quesadillas
-
2 ½
cups
shredded raw Jack or cheddar cheese, divided
-
2
avocados
cut into thin slices
-
4
medium
whole wheat tortillas
-
to taste
none
jarred red salsa
Instructions
- Heat olive oil in a skillet over medium heat until shimmering.
- Add chopped red onion and salt, stirring until translucent.
- Add sliced mushrooms and cook until tender and golden, about 6 minutes.
- Add half of the spinach, let it wilt, then add the remaining spinach and cook until wilted and dry, about 2 to 3 minutes.
- Season the mixture with salt, pepper, and lime juice, then remove from heat.
- Divide 1 cup of cheese among the tortillas, covering half of each.
- Top with the spinach and mushroom mixture, then add avocado slices and the remaining cheese.
- Fold the tortillas over the fillings.
- Heat a skillet over medium heat and cook the quesadillas, flipping carefully until both sides are golden brown and crispy.
- Slice into pieces and serve with salsa.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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