Spinach and Mushroom Quesadillas (Ellie Krieger)
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 2 quesadillas |
Adapted from Ellie Krieger's Easy Chicken-Mushroom Quesadillas
Ingredients
- 1 tbsp Vegetable Oil, Canola
- 1 medium Onion, Sweet
- 10 oz Cremini Mushrooms
- 3 cloves Garlic Clove
- 1 tsp Ground Cumin
- 1 tsp Spices, Chili Powder
- 1 tsp Oregano, Dried
- 2 oz Baby Spinach
- 4 Whole Grain Flour Tortillas W/rolled Oats & Flax Seeds
- 4 oz Shredded Cheese Blend Pepper Jack
Directions
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 mushroom-spinach mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters.