Ingredients
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1 (10 ounce) package chopped spinach
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2 cups shredded Cheddar cheese
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2 tablespoons butter
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2 cloves garlic, sliced
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2 portobello mushroom caps, sliced
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4 (10 inch) flour tortillas
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1 tablespoon vegetable oil
Directions
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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.
Nutrition Facts (per serving)
| 154 | Calories |
| 10g | Fat |
| 11g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 154 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 5g | 25% |
| Cholesterol 22mg | 7% |
| Sodium 247mg | 11% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 7g | 13% |
| Vitamin C 5mg | 6% |
| Calcium 167mg | 13% |
| Iron 1mg | 7% |
| Potassium 212mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
