Reviewed: Jan. 23, 2008

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.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jan. 18, 2008

My family really enjoyed the quesadillas. I made it with feta cheese and it was great!

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onenubian6

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Reviewed: Jan. 3, 2008

Very good...I added jalapeno powder and fajita seasoning to heat it up a bit. They were also very simple to make. I think these could also be something great to serve as appetizers at a party; just use smaller tortillas and/or cut the pieces smaller

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Whitney

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 5, 2007

I was looking for some new ideas for lunch and tried this recipe, boy am I glad I did! I didn't use any oil, or the oven, just a non stick frying pan. Came out fantastic! Not bland at all...

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sueasinsue

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Reviewed: Nov. 25, 2007

These were pretty good. I cut back on the oil, and they still seemed too oily. Next time, I'll follow the advice of other reviewers and skip the oil completely. Other than that, they were very good.

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Nicole

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 24, 2007

Absolutely delicious! And very filling! I added artichokes which gave it even more flavor!

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Angie F.

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Reviewed: Oct. 21, 2007

These have been a staple snack in my house for years. Tastes great with whole wheat tortillas and feta cheese.

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elle7

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

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Reviewed: Sep. 24, 2007

great recipe. i used shitake as well as portabello. i added some italian seasoning for flavor. most of all i sauted fresh leaf spinach(not baby) which gave it a more hearty feel. one tip, make sure the spinach is as dry as possible.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Aug. 26, 2007

Needs more aromatics and seasonings. Perhaps throw in some bacon or pancetta.

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UNIVERSALDUDE5

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 15, 2007

We had these last night using white mushrooms instead of portabellas b/c that's what we had. Also, I added some paprika and chile powder to season up the filling a little, and I didn't use any oil to brown the quesadillas - they did fine in our nonstick skillet w/o any added fat. They were really good!

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Aug. 2, 2007

My family loved this one....I also made an assortment of quesadillas...but they liked the spinach and mushroom the best... we rated 8 thumbs up!!!

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moonshine

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Reviewed: Jul. 22, 2007

I added some sauteed onions to this recipe, starting with them, adding the mushrooms, then adding the spinach. Very delicious and quick to make.

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smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 23, 2007

these were excellent. my boyfriend was a huge fan and now we always have tortillas in the cupboard! will make again, and again.

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: May 18, 2007

The garlic and spinach are not the best combination.

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nat

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Reviewed: Apr. 25, 2007

Delicious. I added onions to the mixture, it makes a difference. I didn't use the oven, I skipped that step. Instead, I just took two skillets, and warmed up one side of the the burrito skins. Flipped the skins over so the warmed side is up, and then loaded the filling. Folded it in half, and then it was done. I didn't need to use oil with this method, since the skillets are non-stick, though cooking spray might add a little flavor.

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michelle j.

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Reviewed: Feb. 3, 2007

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...

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Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 31, 2007

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.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jan. 30, 2007

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?

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