Recipe by MSREGALE23
"Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10 ounce) package
shredded Cheddar cheese
portobello mushroom caps, sliced
4 (10 inch)
I got a new quesadilla "grille" at Target for $20 ...This is Mexican comfort food I think. Get a bunch of 10" flour tortillas since it is hard to say how many you will need. I sauteed portabella and crimini mushrooms with onion and garlic plus a few spices "du jour", also doubled the spinach and used 2% cheese of my choice. Later I did the same thing with chicken and no spinach. These are the same sauteed ingredients of many pasta dishes. The cooker makes 6 triangles from two tortillas and a handful of contents. I packaged up two of the spinach quesadillas with two chicken/vegetable ones in aluminum foil to freeze. A couple minutes in the toaster oven, or just thawed and it's instant finger food. Dice anything you like, cook it anyway you like, then put it inbetween a couple tortillas (I like flour or whole wheat or spinach or...), and it's either a snack, a meal or party food. How fun is that?
The quesadillas were okay albeit a bit bland. I served with salsa, but the filling needed a bit more oomph so the second go around I added a diced jalepeno, black beans and topped with sour cream, guacamole and salsa. I am a vegetarian and find the tastes to mix together well.
Much better mhhmmm...
These were great! However, you don't need to add oil to the pan to brown them. Just use med-high heat and they should brown just as nicely.
Delish. The pat dry part, way important. I've made these twice (on the same day) and got rave reviews. They want to have them for another party. Didn't need oil in the pan; they toasted just from the heat of the pan. Thanks!
Simple, real tasty and quick...what more could you ask for? Since I like a lot of "heat" in my food, I added some chopped fresh jalapeno peppers.
Instead of spinach I used fresh swiss chard from the garden. I steamed/sauteed it with the mushrooms and garlic then drained mixture in a colander to remove excess liquid. Hubby the Hungry Carnivore gobbled up 3 of them standing at the kitchen counter!
i absolutely love this recipe, i did however make a few alterations, i left out the oil, used fat free shredded mozzarella, and topped w/ hot salsa, yet they still turned out delicious... the garlic adds a really nice touch... most definetly will serve this again.
These were soooo good! I did make some changes though based on what I had in the fridge. I used a combination of parmesan and mozzarella cheeses. Second, I used "regular" mushrooms as I did not have portobellos. I also added some fresh parsley because I wanted to use it up before it went bad in my fridge. It turned out tasting amazing and I served it was sour cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Mushroom Quesadillas
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 85
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make top-rated black bean, cheese, and veggie quesadillas.
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.
This Mexican favorite can be made easily for a quick weeknight dinner.