Cheddar, Spinach & Portobello Quesadillas

Name: Cheddar, Spinach & Portobello Quesadillas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 tbsp Butter; 1 whole Chopped Spinach; 4 whole Flour Tortilla; 2 cloves Garlic; 2 whole Portobello Mushrooms; 2 cups Shredded Cheddar Cheese; 1 tbsp Vegetable Oil

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Vegetarian 🥦Halal 🕌Comfort-Food

Cheddar, Spinach & Portobello Quesadillas bring a buttery crunch on the outside with a gooey, garlicky center packed with earthy mushrooms and tender spinach. The balance of rich cheese and savory vegetables makes them great for casual dinners, game nights, or as a party platter with guacamole and sour cream. Enjoy them hot off the pan with crisp edges and a melty interior.

Prep10 mins
Cook25 mins
Serves16
DifficultyEasy

1

Cook the spinach as directed on the package. Drain it and pat it dry.
2

Preheat the oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Arrange the tortillas cheese side up on baking sheets, and bake for 5 minutes, or until the cheese is melted.
3

Melt the butter in a skillet over medium heat.
4

Stir in the garlic and mushrooms, and cook for about 5 minutes.
5

Mix in the spinach, and keep cooking for 5 minutes.
6

Spoon an equal amount of the mixture onto the cheese side of each tortilla. Fold the tortillas in half over the filling.
7

Heat the oil in a separate skillet over medium heat.
8

Add the quesadillas to the skillet one at a time, and cook for 3 minutes on each side, until golden brown.
9

Cut each quesadilla into 4 wedges to serve.