Reviewed: Feb. 8, 2009

Great! Wonderful flavor, I used minced garlic instead of sliced.

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VeganAKA

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Reviewed: Jan. 23, 2009

only thing that was not bland was the cheese!

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hollym604

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Reviewed: Jan. 10, 2009

This along with Black Bean and Corn Quesadillas recipe are real life-savers for me when I don't have time for a fancy dinner. Quick and very tasty.

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olga

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Reviewed: Dec. 27, 2008

These were really easy and they taste fantastic!!! Made these for a veggie friend who couldn't stop eating them! My toddler even liked these! They are especially good with salsa and sour cream. A welcome change. Thanks for sharing and I will make these again (and again)!!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 21, 2008

This recipe is so good, and even better if you add onion, garlic, and artichoke!

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Lindsea

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Reviewed: Nov. 24, 2008

Too much garlic, premise is good (love mushrooms and spinach), but aside from the overpowering garlic taste, something else is missing...can't quite put my finger on it....

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 29, 2008

They were decent, but the tortilla got really crunchy after putting it in the oven. It made the rest of the process difficult.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 29, 2008

These came out with much more flavor than I expected. Loved them!! I did add onions to the spinach/mushroom/garlic that was sauteed. I seasoned the sauteed mixture with s&p, onion powder, and garlic powder which may have increased flavor. I used olive oil and 4 garlic cloves to sautee and then used the butter only in the final step when browning each side of the quesadillas. served with sour cream and loved it.

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JANINE0802

Home Town: Baltimore, Maryland, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 19, 2008

The first time I made this recipe, using the spinach and mushroom mix. Very watery. I modified it to use only the mushrooms, and cook them with the garlic and butter for about 15 minutes. I don't use the oven to make, but toast the tortilla on the stove top in a pan.

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April B.

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

Great base for a recipe. After reading reviews warning about bland flavour, I added half an onion (carmelized in the saute pan before adding the mushrooms and spinach). I also used fresh spinach and sun dried tomato tortillas because they were both on hand. The end result was very good and something I will certainly make again.

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jul. 19, 2008

These were pretty good. I like the general concept, but I think I'd play around with it a little bit. The garlic flavor was a bit overwhelming for me. I love the sauteed mushrooms and spinach though. I'll definitely make this again, but probably with less garlic and some added seasonings or so. Good recipe to start with though!

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jabsbride

Cooking Level: Expert

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Reviewed: Jul. 13, 2008

Mine was a little bland, but a good base recipe. I added some chicken and served it with sour cream. It was an easy and simple dinner when paired with refried beans. I will make these again and add some more seasoning.

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 30, 2008

Thanks so much for the amazing recipe! I never made quesadillas before and no one believed me when I made these. I used LOTS of garlic, organic spinach, and did not use any oil in the pan so they just lightly toasted. Perfect!!

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Jade

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Reviewed: May 27, 2008

Very tasty and quite easy to make. This was a perfect light lunch served with some rice and black beans and sour cream and salsa on the side. Thanks for the recipe!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Apr. 20, 2008

This was quite good, although I made a couple of alterations. First, I used whole wheat tortillas. Second, instead of mushrooms, I used chopped, cooked bacon. My whole family enjoyed it.

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DAESGIRL

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Reviewed: Mar. 7, 2008

This was a nice, quick dinner. I first diced a small onion sauteed that in evoo for a minute or two, added a pinch of salt and pepper then threw in the spinach and covered the sauce pan for three minutes, I drained and patted the spinach mixture dry. In the same pan I then sauteed the garlic and added the portabellos in a bit of evoo with a slash of balsamic vinegar, cooked that for 5 mins and added the spinach in. I lightly greased a cookie sheet, I then assembled the quesadilla using "whole wheat chipotle and red pepper tortillas", added the spinach mixture, added diced fresh tomatoes and a sprinkle of mozzarella cheese (I didn't follow the cheese measurements on the site). Cooked in a preheated 350 oven for 10 mins. I didn't make guacamole (too lazy) but it would have been much better served with guac. I served this with salsa, sour cream and a salad. This was a good healthy variation on quesadillas (I personally enjoyed them a lot) however my siblings said they prefer chicken or black bean ones that are more "traditional" tasting.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

This was simple to make and delicious! I made them in my quesadilla maker. I sauted chopped onion in with the garlic and put everything on whole grain tortilla. I also added some deli rotesserie chicken to some and that was delicious as well! Great recipe!

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SJB1203

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 2, 2008

This was wonderful! Lots of flavor! Easy to make and quick!

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Chefie Stephie

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Reviewed: Jan. 31, 2008

I love trying new things, so when I get home and the family has already eaten, I treat myself to something I know they won't try (picky eaters!)Great recipe! I sauteed my mushrooms, garlic and spinach in olive oil and a splash of marsala cooking wine. I also used wheat tortillas (not a big fan of flour tortillas)What a great light, easy dinner recipe. Will definitely make again.

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Justina

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Portage, Indiana, USA

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Reviewed: Jan. 30, 2008

Pretty tasty; just needs a little more flavour. To make it healthier, I use skim mozzarella cheese and whole wheat tortillas, and olive oil instead of butter. I think I would add some chopped black olives and chopped green onions next time; maybe some chili powder or jalapeno too. I made a few changes, based on how I normally make quesadillas: I don't fold the tortilla; I just place the filling between two tortillas, and cut the entire thing into eighths. Then I grill them til they are browned on DRY heat--for a large batch, I use my large griddle, but a skillet would work too. I had leftovers for lunch, so I toasted them in the office toaster oven (both sides). Very yummy. These are great with "Amy's Cilantro Cream Sauce" from allrecipes.

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