Ingredients For Spinach And Mushroom Quesadillas Recipe
8 Pieces oz. mushrooms
1 Tbsp cooking oil
0.25 Tsp garlic powder
0.25 Tsp salt
0.25 Tsp Freshly Cracked Pepper
As Required Frozen chopped spinach, thawed and squeezed dry
8 Pieces oz. mozzarella
As Required Shredded
7 Inch Flour tortillas
Directions : Spinach And Mushroom Quesadillas Recipe
STEP 1.Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have release all of their water and it has evaporated out of the skillet. Set the mushrooms aside.
STEP 2.While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.
STEP 3.Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.
STEP 4.Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.
STEP 5.Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (I do not use butter or oil in the skillet, but can if you want a more fried texture).
STEP 6.Slice the quesadillas and serve!
Nutrition value
24
calories per serving
3 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
3 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
0 g
Protein
0 g
Fiber
0 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
0 mg
Iron
0 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
0 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
0 mg
Manganese
0 mg
Phosphorus
0 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
