Spinach Mushroom Quesadilla

[Guest guest]

I made these to go with some homemade vegetable soup for dinner tonight.

It sure hit the spot and was a delicious combination.

Yours to Enjoy,

Judy

 

Spinach Mushroom Quesadilla

 

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

 

Spray a large skillet with cooking spray and heat to medium high heat. Add

spinach, mushrooms, garlic, tomatoes, onion and corn. Saute covered,

stirring often. When everything is tender and spinach is still bright

green but wilted, turn off the burner and set on a cool burner.

 

In a large flat bottomed skillet, spray with cooking spray and heat to

medium high heat, Add a soft flour tortilla shell. You can use plain ones

or flavored ones, such as spinach, jalapeno cheddar, garden vegetable, etc.

Check your ingredients to make sure you get ones without lard.

 

Sprinkle with a thin layer shredded cheese and then spread some of the

spinach mushroom mixture over this. Put another soft flour tortilla shell

over this and press down with the back of your spatula. When bottom

tortilla is crisp, flip the whole thing over with a spatula and crisp the

other tortilla. Slide out of skillet onto a baking sheet and cut with a

pizza cutter wheel into wedges, like you would a pizza. Serve with sour

cream and salsa on the side, if you desire.

[Guest guest]

Oh this sounds WONDERFUL!  I think I'll try this for lunch or dinner

tonight--thanks!

 

--- On Sun, 2/15/09, wwjd <jtwigg wrote:

 

wwjd <jtwigg

Spinach Mushroom Quesadilla

Undisclosed-Recipient

Sunday, February 15, 2009, 7:53 PM

 

 

 

 

 

 

I made these to go with some homemade vegetable soup for dinner tonight.

It sure hit the spot and was a delicious combination.

Yours to Enjoy,

Judy

 

Spinach Mushroom Quesadilla

 

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

 

Spray a large skillet with cooking spray and heat to medium high heat. Add

spinach, mushrooms, garlic, tomatoes, onion and corn. Saute covered,

stirring often. When everything is tender and spinach is still bright

green but wilted, turn off the burner and set on a cool burner.

 

In a large flat bottomed skillet, spray with cooking spray and heat to

medium high heat, Add a soft flour tortilla shell. You can use plain ones

or flavored ones, such as spinach, jalapeno cheddar, garden vegetable, etc.

Check your ingredients to make sure you get ones without lard.

 

Sprinkle with a thin layer shredded cheese and then spread some of the

spinach mushroom mixture over this. Put another soft flour tortilla shell

over this and press down with the back of your spatula. When bottom

tortilla is crisp, flip the whole thing over with a spatula and crisp the

other tortilla. Slide out of skillet onto a baking sheet and cut with a

pizza cutter wheel into wedges, like you would a pizza. Serve with sour

cream and salsa on the side, if you desire.