Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 Oh my gosh, these were so good! I made them 3 days in a row! I had some chipotle cheddar cheese (Sargento brand) instead of plain cheese -- that was wonderful! Audrey S. On Mon, Feb 16, 2009 at 6:49 AM, wrote: > Quick Vegetarian Recipes > <;_ylc=X3oDMTJjNDFiZ3F0BF9TAzk3MzU\ 5NzE1BGdycElkAzI3MTc5NwRncnBzcElkAzE3MDUwNDE3MTYEc2VjA2hkcgRzbGsDaHBoBHN0aW1lAzE\ yMzQ3ODg1ODY-> > Messages In This Digest (1 Message) 1. Spinach Mushroom Quesadilla<http://mail.google.com/mail/?ui=2 & view=js & name=js & ver=oOe_Fx-LJvQ & am=\ X7UYJcT3cLGJBfni0fQ3Rb_r7Q#11f7f36a43579749_1>wwjd > View All Topics</messages;_ylc=X3oDMTJldmFm\ bGljBF9TAzk3MzU5NzE1BGdycElkAzI3MTc5NwRncnBzcElkAzE3MDUwNDE3MTYEc2VjA2Rtc2cEc2xr\ A2F0cGMEc3RpbWUDMTIzNDc4ODU4Nw--?xm=1 & m=p & tidx=1>| Create > New Topic</post;_ylc=X3oDMTJlbG02b3BzB\ F9TAzk3MzU5NzE1BGdycElkAzI3MTc5NwRncnBzcElkAzE3MDUwNDE3MTYEc2VjA2Rtc2cEc2xrA250c\ GMEc3RpbWUDMTIzNDc4ODU4Nw--> > Message 1. Spinach Mushroom Quesadilla > </message/12357;_ylc=X3oDMTJxcm83Y\ zZxBF9TAzk3MzU5NzE1BGdycElkAzI3MTc5NwRncnBzcElkAzE3MDUwNDE3MTYEbXNnSWQDMTIzNTcEc\ 2VjA2Rtc2cEc2xrA3Ztc2cEc3RpbWUDMTIzNDc4ODU4Nw--> Posted > by: " wwjd " jtwigg > <jtwigg?Subject=+Re%3ASpinach%20Mushroom%20Quesadilla> cvtfluffy > <http://profiles./cvtfluffy> Sun Feb 15, 2009 5:53 pm (PST) 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. 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Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 Glad you made these and loved them. The chipotle cheddar cheese sounds like a great variation of this. I'll have to look for this flavor of cheese. I've not noticed it before. Judy , Audrey Snyder <AudeeBird wrote: > > Oh my gosh, these were so good! I made them 3 days in a row! I had some > chipotle cheddar cheese (Sargento brand) instead of plain cheese -- that was > wonderful! > > Audrey S. Quote Link to comment Share on other sites More sharing options...
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