• 16servings
  • 25minutes
  • 154calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsChromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) package chopped spinach

  2. 2 cups shredded Cheddar cheese

  3. 2 tablespoons butter

  4. 2 cloves garlic, sliced

  5. 2 portobello mushroom caps, sliced

  6. 4 (10 inch) flour tortillas

  7. 1 tablespoon vegetable oil

Instructions Jump to Ingredients ↑

  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.


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