Spinach Mushroom Quesadilla |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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delciously different and healthy from a vege newsgroup Ingredients:
16 oz bag fresh spinach leaves |
1- 4 oz.. can of sliced mushroom |
6 garlic cloves diced thin |
2 tomatoes, diced small |
1 small onion, diced |
1 c. frozen corn kernels or fresh |
salt to taste |
shredded cheddar cheese or pepper jack cheese |
2 fresh tortilla shells |
Directions:
1. Spray a large skillet with cooking spray and heat to medium high heat.
2. Add spinach, mushrooms, garlic, tomatoes, onion and corn.
3. Saute covered, stirring often.
4. When everything is tender and spinach is still bright
5. green but wilted, turn off the burner and set on a cool burner.
6. In a large flat bottomed skillet, spray with cooking spray and heat to
7. medium high heat, Add a soft flour tortilla shell.
8. You can use plain ones or flavored ones, such as spinach, jalapeno cheddar, garden vegetable, etc.
9. Sprinkle with a thin layer shredded cheese and then spread some of the spinach mushroom mixture over this.
10. Put another soft flour tortilla shell over this and press down with the back of your spatula.
11. When bottom tortilla is crisp, flip the whole thing over with a spatula and crisp the other tortilla.
12. Slide out of skillet onto a baking sheet and cut with a pizza cutter wheel into wedges, like you would a pizza.
13. Serve with sour cream and salsa on the side, if you desire.
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