Holidays make me crave for some substantial meals. And my love for yummy quesadillas speaks for itself. People around me know that I can literally hog on these cheezy beauties and not call quits easily. I have my own version of quesadillas which has two of the most tastiest ingredients – Spinach & Mushroom, along with the ridiculously sinful Cheddar Cheese. If you make these at home, you would know that aroma which comes out when the cheese leeks out of the tortillas and drips onto the skillet, cheese-frying that tortilla perfectly. I mean who doesn’t love their cheese grilled right? Just try this version and you would understand the pleasure of gastronomy that is involved here.
1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil
1. Prepare spinach according to package directions. Drain and pat dry.
2. 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.
3. 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.
4. 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.
Serves 16 wedges
Nutritional value per serve: Calories 153kcal, Fat 9.3g, Carbs 10.7g, Protein 6.7g