Spinach Mushroom Quesadillas
The whole family can help make this Mexican-style meal.
Adult help needed.
Heat oil in a large skillet over medium heat. Add onions and cook 3-4 minutes, stirring occasionally. Add mushrooms and cook, stirring a few times, about 6 minutes or until they start to turn golden. Add spinach and cook until it’s wilted, about 3 minutes. Season with salt, pepper and lime juice. Remove from heat.
Divide 1 cup of cheese among all 4 tortillas, covering half of each one. Spoon one-fourth of the spinach-mushroom filling over the cheese on each tortilla. Divide the remaining cheese over the filling in each tortilla. Fold the empty tortilla halves over the full halves.
Heat a large skillet over medium heat. Place 1 or 2 quesadillas in the pan, cook about 3 minutes, then flip with a spatula and cook a few minutes more. Let the quesadillas cool for a few minutes before slicing each into three pieces with a pizza cutter or sharp knife. Serve with salsa.
Ingredients
Directions
Heat oil in a large skillet over medium heat. Add onions and cook 3-4 minutes, stirring occasionally. Add mushrooms and cook, stirring a few times, about 6 minutes or until they start to turn golden. Add spinach and cook until it’s wilted, about 3 minutes. Season with salt, pepper and lime juice. Remove from heat.
Divide 1 cup of cheese among all 4 tortillas, covering half of each one. Spoon one-fourth of the spinach-mushroom filling over the cheese on each tortilla. Divide the remaining cheese over the filling in each tortilla. Fold the empty tortilla halves over the full halves.
Heat a large skillet over medium heat. Place 1 or 2 quesadillas in the pan, cook about 3 minutes, then flip with a spatula and cook a few minutes more. Let the quesadillas cool for a few minutes before slicing each into three pieces with a pizza cutter or sharp knife. Serve with salsa.