Portabella and Spinach Quesadillas MONTEREY MUSHROOMS
10-ounce package frozen chopped spinach
4 10-inch flour tortillas
2 cups shredded Cheddar cheese
2 tablespoons butter
6 ounces Monterey* Portabella Mushrooms, cut in
1/2-inch slices
1 tablespoon minced garlic
1 tablespoon vegetable oil
Guacamole
Sour cream
1. Preheat oven to 350°F.
2. Prepare spinach according to package directions. Squeeze out liquid.
3. Place tortillas on a baking sheet, sprinkle with cheese and bake until
cheese has melted, approximately 4 minutes.
4. Melt butter in a frying pan over medium heat. Add mushrooms and
garlic and cook, stirring, for 7 minutes. Mix in spinach and cook for 3
minutes, or until mushrooms are tender.
5. Divide the mixture among the tortillas and then fold tortillas in half.
6. Heat oil in a frying pan over medium heat and fry the quesadillas until
golden brown, about 3 minutes per side.
7. Cut into wedges and serve with guacamole and sour cream.
Makes 4-6 servings.
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