Spinach Mushroom Quesadilla
Introduce your kids to some veggies when they are sandwiched with cheese and tortillas! These spinach mushroom quesadillas are a hit.
Ingredients
- 4 - 6 large mushrooms sliced thin
- 1 large onion diced
- 8 - 10 6-inch tortillas we used corn
- 3 cups shredded cheese we used aged cheddar
- 4 cups spinach leaves with stems cut off
- Pickled sweet chili peppers and olives optional
- Ground chipotle pepper optional
Toppings:
- Salsa or diced tomatoes
- Sour cream
- Guacamole
Instructions
- Preheat oven to 350°F.
- Cut up your onions into small bits, and add them to a large skillet, with a tablespoon of oil or butter or fat, and fry on medium heat.
- Add sliced mushrooms and some sprinkles of salt and with a spatula stir together until mushrooms and onions are soft. If you are adding chipotle or another ground pepper for kick, mix in now. Keep warm on burner.
- On a baking sheet, or dish, lay out your tortillas and add mushroom mix, with spinach next and cheese on top. Don’t add too much cheese, especially around the edges, as it will all melt out. Place another tortilla on top and gently press down. Don’t crowd them on the sheet and use two pans if necessary.
- Heat in oven for 6-8 minutes until cheese is melted and tortilla is slightly browned. Take out a let cool for a minute. Bring to the cutting board and slice into quarters.
Notes
- If not consumed, refrigerate leftovers for up to 3 days.
- Reheat in oven or toaster oven. Some even enjoy them cold!
Nutrition
Calories: 379kcalCarbohydrates: 28gProtein: 23gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 66mgSodium: 574mgPotassium: 424mgFiber: 4gSugar: 3gVitamin A: 3382IUVitamin C: 11mgCalcium: 500mgIron: 2mg
Tried this recipe?Let us know how it was!