CHEESE SPINACH QUESADILLAS
When I had this at our local Mexican restaraunt, I enjoyed it so much that I recreated it at home and I think this is a good likeness!This is pure comfort food to me! Feel free to experiment with this recipe! makes 2 for a main dish, 8 for appetizers
Provided by Sharon123
Categories Spinach
Time 17m
Yield 2-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a skillet and place a tortilla on it.
- Add half of the cheese to the tortilla.
- On top of the cheese, add half of the green onion and spinach.
- Sprinkle with half the garlic salt and chili powder.
- Top with another tortilla, turn over and fry in skillet until the cheese melts.
- Slice into quarters (or 1/8's for appetizers) and serve hot.
- Repeat with next 2 tortillas.
- Good served with salsa and sour cream!
- This would be great served with guacamole on lettuce and refried beans or/and rice.
SPINACH AND MUSHROOM QUESADILLAS
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
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
MUSHROOM AND SPINACH QUESADILLA WITH GARDEN SALAD
Make and share this Mushroom and Spinach Quesadilla With Garden Salad recipe from Food.com.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 2 light meals, 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 190C (fan forced).
- Line a baking tray with baking paper.
- Heat the oil in a large non-stick frying pan on medium and add the capsicum and mushroom and cook, tossing often, for 3 to 4 minutes or until the mushroom is tender and then add the garlic, spinach leaves, shallot and chili flakes (if using) and cook, tossing, for 1 minute or until the spinach starts to wilt and then transfer the mixture to a medium bowl and set aside.
- Spray on side of each tortilla, and place 1 tortilla, spray side up on the baking tray and sprinkle half of the cheese over the tortilla and then spread the vegetable mixture over and top with the remaining cheese and then add the remaining tortilla, sprays side up.
- Bake for 10 to 15 minutes or until crispy and the cheese has melted.
- Garden Salad - meanwhile, put the salad leaves, cucumber and tomato in a bowl and toss to combine.
- Cut the quesadilla into 4 wedges and divide between plates and top with sour cream and coriander sprigs to serve and accompany with the lime wedges and salad.
Nutrition Facts : Calories 409.7, Fat 18.7, SaturatedFat 9.2, Cholesterol 37.8, Sodium 656.9, Carbohydrate 45.8, Fiber 4.1, Sugar 6, Protein 16.1
MUSHROOM QUESADILLAS
This recipe came from the foodtv website and I think that it was from the How to Boil Water series. I did revise slightly. Anyway, it is a great recipe.
Provided by Jellyqueen
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with foil.
- Melt 2 Tablespoon butter in a mediun skillet over med-high heat.
- Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around.
- This should take about 5 minutes.
- Add remaining butter.
- Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes.
- Season the mushrooms with chili powder and salt and cook for 1 more minute.
- Stir in the chopped cilantro and set aside.
- Toast the tortillas using any method you prefer, until slightly blistered.
- Place the tortillas on the prepared baking sheet.
- Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese.
- Fold the other half of the tortilla over the filling.
- Lay another sheet of foil over the quesadillas.
- Bake until the cheese melts, 12-15 minutes.
- Serve whole or slice into wedges.
- Serve garnishes on side.
Nutrition Facts : Calories 564.2, Fat 34.8, SaturatedFat 19.9, Cholesterol 86.7, Sodium 1205.3, Carbohydrate 39.7, Fiber 3.1, Sugar 3.5, Protein 24.3
VEGGIE QUESADILLA W/ PEPPERS, MUSHROOMS, ONIONS, SPINACH
This quick and easy meal is one of my favorites. You won't find a veggie quesadilla this healthy or tasty if you order it in a restaurant. This recipe will make three burrito-size quesadillas (three servings). You will need either a large skillet or a griddle and a medium-size saucepan.
Provided by for the love of veg
Categories One Dish Meal
Time 26m
Yield 3 quesadillas, 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in medium sauce pan or skillet on medium heat.
- Add bell pepper and onion and saute until onion is tender.
- Add mushrooms and saute 3-4 minutes more.
- Add spinach and saute on medium-low until spinach is slighly wilted.
- Add cumin and cayenne and mix well.
- Remove from heat.
- On griddle or skillet pre-heated to medium heat, place one tortilla at a time to warm slightly.
- Remove tortilla from heat and put 1/3 of veggie mixture and one ounce of cheese on one half of tortilla. Fold in half. Do this for each tortilla.
- Turn heat on griddle or skillet to medium-high and cook each quesadilla for 4-6 minutes, flipping over halfway through.
- The quesadilla is ready when the tortilla is slightly brown and the cheese is melted.
- Allow to cool slightly for 1-2 minutes before cutting into wedges.
- Serve with sour cream and salsa on the side.
Nutrition Facts : Calories 346.5, Fat 12.2, SaturatedFat 3.2, Cholesterol 6, Sodium 632.2, Carbohydrate 45.5, Fiber 4.2, Sugar 5.9, Protein 14.1
CHICKEN MUSHROOM & SPINACH QUESADILLAS
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
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.
SPINACH AND MUSHROOM QUESADILLAS
This is a recipe, I don't know where it came from! I had it in my recipe file. I have never made it, always meant too :) Posted for the Zaar World Tour 2005.
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/4 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 a separate skillet over medium heat. Spray quesadillas with veggie spray 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.
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