Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Spinach and Mushroom Quesadillas
Crispy flour tortillas are filled with a savory mixture of sautéed mushrooms, fresh baby spinach, and melted Monterey Jack cheese. This vegetarian-friendly meal is packed with nutrients and offers a satisfying mix of earthy and creamy flavors. Serve with a side of salsa or Greek yogurt for a quick, healthy lunch or a kid-friendly dinner.
Crispy flour tortillas are filled with a savory mixture of sautéed mushrooms, fresh baby spinach, and melted Monterey Jack cheese. This vegetarian-friendly meal is packed with nutrients and offers a satisfying mix of earthy and creamy flavors. Serve with a side of salsa or Greek yogurt for a quick, healthy lunch or a kid-friendly dinner.
Ingredients
- 1 cup Spinach, chopped
- 2 tbsp Cheddar Cheese, shredded
- 1 tbsp Butter
- 2 cloves Garlic, sliced
- 1/2 cup Portobello Mushroom Cap, sliced
- 1/4 cup Flour Tortilla
- 1 tbsp Vegetable Oil
Instructions
- Prepare spinach according to package directions. Drain and pat dry.
- 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.
- 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.
- 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.
Storage and Meal Prep Tips
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