Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Ingredients
- spinach: 1 pack (10 ounce pack, chopped)
- cheddar cheese: 2 cups (shredded)
- butter: 2 Tbsp
- garlic: 2 clove (sliced)
- portobello mushroom caps: 2 piece (sliced)
- flour tortillas: 4 piece (10 inch)
- vegetable oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Prepare spinach according to package directions. Drain and pat dry.
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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.
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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.
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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.
