"Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!"

 

Ingredients

• 1 (10 ounce) package chopped spinach
• 2 cups shredded Cheddar cheese
• 2 tablespoons butter
• 2 cloves garlic, sliced
• 2 portobello mushroom caps, sliced
• 4 (10 inch) flour tortillas
• 1 tablespoon vegetable oil

 

Directions

Prep
10 m

Cook
25 m

Ready In
35 m

 

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.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.