Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

153
MSREGALE23 2

"Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!"
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Ingredients

35 m servings 154 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Prepare spinach according to package directions. Drain and pat dry.
  2. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  3. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  4. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

153
  1. 206 Ratings

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Most helpful positive review

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 portabel...

Most helpful critical review

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 cre...

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 portabel...

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 fro...

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.

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 cre...

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 Car...

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 ga...

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 ...

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!!!