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Spinach & Mushroom Quesadillas

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  • Spinach & Mushroom Quesadillas

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 medium red onions -- thinly sliced
    8 oz. mushrooms -- thinly sliced (2 1/4 c)
    6 oz. spinach
    8 flour tortillas
    8 oz. pepper jack cheese
    Coarse salt and ground pepper

    Preheat oven to 400 degrees. In a 12 inch skillet over medium heat, sauté onions until lightly golden. Add mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.

    Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted, 2-4 minutes total. Season with salt and pepper.

    Brush one side of tortillas with oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese. Top with remaining 4 tortillas, oiled sides up.

    Bake until cheese is melted and tortillas are golden, turning them once. To serve, cut into quarters. (I do not bake, but cook on the stove like grilled cheese. Spray pan with nonstick spray)

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 2086 Calories; 43g Fat (18.4% calories from fat); 63g Protein; 364g Carbohydrate; 31g Dietary Fiber; 0mg Cholesterol; 2906mg Sodium. Exchanges: 21 1/2 Grain(Starch); 8 Vegetable; 8 Fat.

    NOTES : serve with spanish rice, avocado/guacamole/diced tomatoes/sour cream
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