Spinach and Mushroom Quesadillas Recipe Reviews - Allrecipes.com (Pg. 15)
Reviewed: Sep. 25, 2006
very good-added yellow bell pepper. great veggie quesadilla!
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Reviewed: Jun. 25, 2006
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!
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Reviewed: May 29, 2006
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.
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Cooking Level: Beginning

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Reviewed: Apr. 27, 2006
These were very tasty, very good and very quick, I did step 4 using a panini press (can use 2 skillets with one pressing the top too) so I didn't need to cook in oil, they came out nice and crispy.
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Cooking Level: Expert

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Reviewed: Mar. 20, 2006
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.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Princeton, New Jersey, USA

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Reviewed: Jan. 25, 2006
i have to say that this is a great twist to quesadillas, i live in texas, and the others taste all the same. this recipe takes little time, and taste sooo good!!!
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