Things You'll Need:
- 2 cups cut fresh spinach leaves
- One 4oz. can of sliced mushroom, or 1 cup fresh sliced
- 5 garlic cloves chopped
- 2 large tomatoes, diced into small cubes
- 1 medium onion, chopped
- 1 cup can, fresh or frozen corn kernels
- Salt and black pepper, to taste
- Shredded Cheddar cheese or Pepper Jack Cheese
- 2 flour tortilla shells; wrappers
- Few sprigs of cilantro, chopped (optional)
- 3 tablespoons olive oil
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Step 1
With 1 tablespoon olive oil in a large skillet over medium-high heat, add spinach, garlic, tomatoes, mushrooms, corn, onion, salt and pepper to taste. Saute and stirring often.
Turn off heat and remove from burner when spinach begins to wilt but still green. Keep warm the contents. -
Step 2
Wipe clean the skillet, turn heat up to medium and fill 2 tablespoons olive oil. Place flour tortilla wrapper.
Lay a thin layer of shredded Cheddar cheese (or Pepper Jack cheese) and chopped cilantro, then spread some spinach mushroom mixture over the cheese. -
Step 3
Put the other flour tortilla shell over this. Next, press firmly the top tortilla shell with the back of your spatula.
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Step 4
Once the bottom tortilla is brown and crisp, flip them over with a spatula and cook the other side.
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Step 5
Spinach and Mushroom QuesadillaSlide the quesadilla off the skillet onto a platter. Cut with a pizza cutter or knife into wedges. Serve with salsa, sour cream or salad on the side, if desired. For 2-4 persons.
Variation: Use 1/2 red bell pepper and 1/2 green bell pepper for tomato. Or 1/2 cup ham (chopped) instead of mushrooms.
Wonderful for breakfast, a quick snack or lunch.
Comments
veryirie said
on 3/23/2009 Yummy, cheesy spinach mushroom quesadilla. Looks easy AND delicious too.
Wasatch said
on 3/15/2009 This sounds very good. Thanks
sexychef said
on 3/15/2009 That sounds pretty delicious. Thanks.