Spinach and Mushroom Quesadillas

Name: Spinach and Mushroom Quesadillas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 Tbsps butter; 4 10-inchs (10 inch) flour tortillas; 2 cloves garlic, sliced; 2 portobello mushroom caps, sliced; 473 milliliters shredded Cheddar cheese; 283 grams package chopped spinach; 1 Tbsp vegetable oil

The recipe Spinach and Mushroom Quesadillas could satisfy your Mexican craving in about 35 minutes. This hor d'oeuvre has 137 calories, 6g of protein, and 8g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up butter, flour tortillas, garlic, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Prepare spinach according to package directions.

Ingredients you will need

Spinach

Drain and pat dry.

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Sprinkle 1/2 cup cheese on one side of each tortilla.

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Tortilla

Cheese

Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.

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Tortilla

Cheese

Equipment you will use

Baking Sheet

Oven

Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes.

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Mushrooms

Butter

Garlic

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Frying Pan

Mix in spinach, and continue cooking 5 minutes.

Ingredients you will need

Spinach

Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.

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Tortilla

Cheese

Heat oil in a separate skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown.

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Frying Pan

Cut each quesadilla into 4 wedges to serve.

Equipment

Oven

Baking Sheet

Frying Pan

Ingredients

Servings:

2Tbsps

butter 410-inchs

(10 inch) flour tortillas 2cloves

garlic, sliced 2

portobello mushroom caps, sliced 473milliliters

shredded Cheddar cheese 283grams

package chopped spinach 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.