Chicken Mushroom Spinach Quesadillas Food

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SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

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

Provided by MSREGALE23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

SPINACH, MUSHROOM, AND CHICKEN QUESADILLAS



Spinach, Mushroom, and Chicken Quesadillas image

A chicken quesadilla recipe to keep changing up.

Provided by Katie Workman

Categories     Main Course

Time 20m

Number Of Ingredients 11

1 cup shredded sharp cheddar
1 cup shredded Monterey Jack
2 tablespoons unsalted butter (divided)
8 ounces sliced mushrooms (any kind, or a mix)
½ teaspoon minced garlic
1 cup roughly chopped spinach
Kosher or coarse salt and freshly ground pepper (to taste)
8 8-inch flour tortillas
1 cup shredded cooked chicken
¼ cup chopped pitted black olives (optional)
Sour cream and salsa (to serve)

Steps:

  • Combine the two cheeses in a small bowl.
  • Heat 2 teaspoons of the butter in a skillet with a cover over medium heat. When the butter has melted, add the mushrooms and sauté for about 8 minutes. The mushrooms will soften and probably release some liquid as they cook. Continue cooking until all of the liquid has been released, and evaporated, and the mushrooms start to brown a bit. Add the minced garlic and stir for 30 seconds. Add the spinach, season with salt and pepper, and sauté for two minutes until the spinach has wilted. Turn the vegetables onto a plate and set aside.
  • Wipe out the skillet, then return it to medium heat and add a half teaspoon of butter. Place a tortilla in the pan and cook for 30 seconds, then flip the tortilla. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute about 1/8 (a couple of tablespoons) of both the sautéed vegetable mixture and the shredded chicken over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
  • Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with salsa and sour cream.

Nutrition Facts : Calories 530 kcal, Carbohydrate 34 g, Protein 29 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 98 mg, Sodium 949 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
Four 10-inch flour tortillas
8 ounces shredded Monterey jack cheese (about 2 1/2 cups)
2 ounces crumbled feta cheese (about 1/2 cup)
Optional garnishes: Sour cream, cilantro sprigs, salsa

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
  • Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY



Spinach & Mushroom Quesadilla Recipe by Tasty image

Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa

Provided by Claire Nolan

Categories     Lunch

Yield 2 quesadillas

Number Of Ingredients 12

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
salt, to taste
pepper, to taste
3 eggs
2 large flour tortillas
1 cup shredded mozzarella cheese, double for 2 quesadillas
½ cup shredded parmesan cheese, double for 2 quesadillas
fresh parsley
salsa

Steps:

  • Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
  • Add the spinach and cook until spinach has wilted.
  • Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
  • Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
  • Add the scramble, top with more cheese and fold the tortilla in half.
  • Cook for 6 minutes over medium heat, flipping half way.
  • Serve with salsa and garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams

EASY CHICKEN-MUSHROOM QUESADILLAS



Easy Chicken-Mushroom Quesadillas image

Provided by Ellie Krieger

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Steps:

  • Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
  • Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams

CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW



Chicken and Mushroom Quesadillas with Carrot and Mango Slaw image

These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw.

Provided by Katherine Sacks

Categories     Back to School     Dinner     Kid-Friendly     Tortillas     Yogurt     Mushroom     Chicken     Mango     Spinach     Monterey Jack     Small Plates

Yield 4 servings

Number Of Ingredients 14

1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
6 ounces button mushrooms, trimmed, coarsely chopped
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
3 tablespoons coarsely chopped cilantro, plus whole leaves for serving
2 medium carrots (about 4 ounces each), peeled
1 medium mango, thinly sliced
5 ounces baby spinach (about 4 packed cups)
4 (10") flour tortillas
2 cups shredded Monterey Jack cheese (about 8 ounces)

Steps:

  • Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
  • Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
  • Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
  • Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
  • Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
  • Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
  • Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
  • Do Ahead
  • Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

Provided by Alea

Categories     Main

Time 13m

Yield 6

Number Of Ingredients 5

12 tortillas
1½ cups cheese
1½ - 2 cups spinach leaves
1½ cups thinly sliced mushrooms
2 green onions, thinly sliced

Steps:

  • Brush the pan with oil and heat until hot. (350 on an electric skillet or medium high on the stove).
  • Place tortillas on pan.
  • Sprinkle 1 -2 tablespoons of cheese on each tortilla.
  • Place ~1/4 cup of spinach leaves on top of the cheese.
  • Spread sliced mushrooms over the spinach.
  • Sprinkle sliced onions over the mushrooms.
  • Top with 1 - 2 tablespoons of cheese.
  • Place another tortilla on top and press it down to evenly smush the ingredients between the tortillas.
  • Cook until the bottom tortilla is brown. Flip and cook until the other tortilla is brown, approximately 3 -4 minutes each side.
  • Repeat until all of your quesadillas have been made.
  • Cut in half and serve while hot.

SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS



Spinach, Mushroom, and Black Bean Quesadillas image

Make and share this Spinach, Mushroom, and Black Bean Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Black Beans

Time 34m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black beans, drained and rinsed
1 tablespoon olive oil
1/2 cup minced red onion
2 garlic cloves, minced
2 cups sliced white mushrooms
4 cups fresh Baby Spinach
salt
fresh ground black pepper
4 (10 inch) flour tortillas
canola oil or grapeseed oil, for frying

Steps:

  • Place the black beans in a medium bowl and coarsely mash them; set aside.
  • In a small skillet, heat the olive oil over medium heat.
  • Add the onion and garlic and cover and cook until softened, about 5 minutes.
  • Stir in the mushrooms and cook, uncovered, until softened.
  • Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
  • Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
  • To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
  • Fold the top half of the tortillas over the filling and press lightly.
  • In a large skillet, heat a thin layer of oil over medium heat.
  • Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
  • Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
  • Serve immediately.

Nutrition Facts : Calories 377.8, Fat 9.5, SaturatedFat 1.9, Sodium 472.6, Carbohydrate 59.4, Fiber 10.4, Sugar 3, Protein 15.1

CHICKEN MUSHROOM & SPINACH QUESADILLAS



Chicken Mushroom & Spinach Quesadillas image

Very simple and tasty chicken, mushroom, and spinach quesadilla, with melted cheese and spicy ranch sauce. Served with sour cream and salsa for dipping. I serve these as a snack or with salad or soup for lunch or a quick dinner.

Provided by Chef Shantal

Categories     Lunch/Snacks

Time 28m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 large white onion, chopped
8 ounces white button mushrooms, sliced (about 3 cups)
3 garlic cloves, minced
2 cups chicken breasts, boneless skinless, cooked & chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into strips
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10 inch) whole wheat tortillas
1/2 cup ranch dressing
1/2 teaspoon hot sauce
1 cup cheddar cheese (shredded) or 1 cup Mexican blend cheese
1/2 cup salsa
1/2 cup reduced-fat sour cream

Steps:

  • Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
  • Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
  • Mix ranch dressing with hot sauce.
  • Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
  • Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
  • Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
  • Slice each quesadilla into quarters. Serve with sour cream and salsa for dipping.

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  • Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add in the mushrooms and continue to cook until soft and tender, another 5-10 minutes. Add in the red pepper flakes, then season with salt and pepper. Stir in the spinach and cook until the spinach has wilted.
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Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden.
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Total Time 45 mins
  • In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut the chicken into bite-size pieces, season with salt and pepper and set aside.
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EASY CHICKEN-MUSHROOM QUESADILLAS - FOOD NETWORK
Method. Heat the oil in a large frying-pan over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for one minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.
From foodnetwork.co.uk
Cuisine Mexican
Category Main-Course, Lunch, Starters
Servings 4


SHRIMP, MUSHROOM AND SPINACH QUESADILLAS - BEV COOKS
Cook 2 minutes. Flip and cook 30 more seconds. Remove from the pan. To the pan AGAIN, lay a tortilla and lay a healthy amount of cheese on one half. Add the spinach, mushrooms and shrimp. Add another layer of cheese on top, and fold the tortilla, making a quesadilla. Cook until the tortilla browns and the cheese starts to melt.
From bevcooks.com
Estimated Reading Time 2 mins


MUSHROOM AND SPINACH QUESADILLAS — UNWRITTEN RECIPES
Add the spinach in two batches, allowing the first batch to wilt a bit before adding the second batch. Once all the spinach has been added, cook the mixture for a few more minutes, until the spinach is fully wilted and the mixture is completely dry. Season with salt and pepper to taste and remove from the heat. 2. Place 4 of the tortillas on a ...
From unwrittenrecipes.com
Estimated Reading Time 4 mins


SPINACH AND MUSHROOM QUESADILLAS - BUDGET BYTES
Thaw ½ lb. of frozen chopped spinach. Squeeze as much water out of the spinach as possible. You should have about one loosely packed cup of dried spinach. Add the spinach, mushrooms, 8 oz. shredded mozzarella, ¼ cup sour cream, and an additional ⅛ tsp salt and pepper to a bowl. Stir the ingredients together until well combined.
From budgetbytes.com
4.9/5 (8)
Total Time 30 mins
Category Lunch, Main Course, Snack
Calories 297 per serving


CHICKEN MUSHROOM SPINACH QUESADILLAS WITH FETA | IN …
Assemble the quesadillas. Place a tortilla on a work surface. Spread a rounded tablespoon of feta on one half of the tortilla, layer with 1/2 cup chicken, 1/4 of the mushrooms, 1/4 of the spinach, and an additional tablespoon feta. Fold the empty half of the tortilla over to form a semicircle. Press down gently to flatten slightly.
From ingoodflavor.com
Reviews 7
Servings 4
Cuisine American
Category Main Dish


CHICKEN-MUSHROOM {AND SPINACH} QUESADILLAS - RUN DMT
Chicken-Mushroom {and Spinach} Quesadillas. Ingredients. 1 Tbsp olive oil. 1 large onion chopped. 8 ounces white mushrooms, coarsely chopped. 3 garlic cloves, minced. 2 cups cooked diced skinless boneless chicken breasts . 2 tsp ground cumin. 1 tsp chili powder. 1 tsp dried oregano. 2 cups baby spinach leaves, coarsely chopped. ½ tsp salt. ¼ tsp ground …
From deniseisrundmt.com
Estimated Reading Time 3 mins


CHICKEN QUESADILLAS WITH GRUYERE RECIPE | JUSTADDMUSHROOMS
Finally add the spinach to the pan and cook for 1 min. Add the rest of the garlic and fry for a minute more, until starting to wilt, then transfer to the other cooked ingredients, add the grated cheese, season well and mix thoroughly.
From madewithmushrooms.com
Cuisine Mexican
Category Lunch, Dinner
Servings 8
Total Time 45 mins


SPINACH AND MUSHROOM QUESADILLAS RECIPE – AWESOME CUISINE
5. Add the chopped spinach leaves and cook till the leaves are wilted, stirring from time to time. 6. Remove the pan from the heat. 7. Add the parmesan and mozzarella cheeses and basil leaves. 8. Spread some of the spinach-mushroom mixture onto half of each tortilla. 9. Fold in half and press lightly. 10. Lightly brush the sides with oil. 11 ...
From awesomecuisine.com


CHICKEN MUSHROOM SPINACH QUESADILLAS RECIPES
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and …
From tfrecipes.com


14 VEGETARIAN QUESADILLA RECIPES | ALLRECIPES
These simple quesadillas come out crisp and delicious and cheesy, a little spicy, and slightly sweet on the inside. If you're making a big batch and want to serve them at the same time, simply bake them at 350 degrees F for 10 minutes and broil until the tops are brown. </p>. View Recipe. this link opens in a new tab.
From allrecipes.com


SPINACH AND MUSHROOM QUESADILLAS - HEDONISMONLINE
These Spinach and Mushroom Quesadillas are filled with melty, creamy cheese, sautéed mushrooms, and a healthy dose of spinach. Course Lunch, Main Course, Snack Cuisine American Total Cost $5.73 recipe / $1.15 each Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 5 quesadillas Calories 297 kcal Author Beth – Budget Bytes
From hedonismonline.com


CHICKEN MUSHROOM & SPINACH QUESADILLAS RECIPE - FOOD NEWS
1. Heat oil and butter, add chicken. 2. Season it with salt, pepper, oregano, parsley and Italian seasoning. 3. Add some oil to another pan and add mushrooms. Saute them. 4. Add the same seasoning for chicken. 5. Add spinach to the mushrooms. 6. Season the spinach and cook until done. 7. Spray some oil in a pan. 8. Place a tortilla and sprinkle cheese on it. 9.
From foodnewsnews.com


SPINACH AND MUSHROOM QUESADILLAS - COOKINGFUNDAS.COM
Spinach and Mushroom Quesadillas - Whether you're looking for a family favourite or ultimate chocolate cake, Cookingfundas.com keeps adding new recipes every day! Browse through our collection of deliciously simple recipes and discover both old and new culinary delights.
From cookingfundas.com


CHICKEN SPINACH MUSHROOM TOMATO RECIPE - ALL INFORMATION ...
Inquiries Related to chicken spinach mushroom tomato recipe That People Also Ask. Users searching chicken spinach mushroom tomato recipe will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 25 Dec 2021. The above search results can partly answer users' queries, however ...
From therecipes.info


SPINACH AND MUSHROOM QUESADILLAS RECIPE - FOOD NEWS
Cover the dough and rest while you make the filling for the quesadillas. Heat a large skillet on medium high heat and add the oil. Sautee the sliced onion until translucent, about 2 minutes.
From foodnewsnews.com


MUSHROOM AND SPINACH QUESADILLAS - DECORWIKI - SUMMARY OF ...
Spinach & Mushroom Quesadilla Recipe by Tasty new tasty.co. Spinach & Mushroom Quesadilla featured in Quesadillas 4 Ways Claire Nolan Tasty Team Ingredients for 2 quesadillas 1 tablespoon olive oil ½ cup mushrooms, sliced 2 cloves garlic 3 cups fresh spinach salt, to taste pepper, to taste 3 eggs 2 large flour tortillas 1 cup shredded mozzarella cheese, …
From decorwiki.com


SPINACH AND MUSHROOM RECIPES | ALLRECIPES
Fresh spinach leaves, mushrooms, and crumbled crispy bacon are simply tossed together in a bowl and topped with croutons, hard-cooked eggs, and a drizzle of ranch dressing for a flavorful salad. For a vegetarian version use thinly sliced red …
From allrecipes.com


CHICKEN AND MUSHROOM QUESADILLAS RECIPES
Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper.
From tfrecipes.com


MUSHROOM AND SPINACH QUESADILLAS – MARISOL COOKS
Heat up a large skillet on medium high heat and add the oil. Sautee the sliced onion until translucent, about 2 minutes. Add the mushrooms and cook until the mushrooms have released their moisture and they are dry and brown about 8 minutes. Season with salt, pepper, garlic powder and red pepper flakes.
From marisolcooks.com


SPINACH CHICKEN QUESADILLAS RECIPE - ALL INFORMATION ABOUT ...
Chicken Mushroom & Spinach Quesadillas Recipe - Food.com trend www.food.com. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes. Mix ranch dressing with hot sauce. Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each …
From therecipes.info


CHICKEN, SPINACH, AND MUSHROOM QUESADILLAS
Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350 degrees for 20 - 25 minutes until hot. Heat to 165 degrees. Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE. Flour tortillas, chicken, …
From frontporchpantry.com


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