Spinach Mushroom Quesadilla - Recipe Repost

[Guest guest]

Here is a delicious recipe that we like to use Spinach on. It is in our

Mexican Recipe Files. Also you could slice up some fresh garlic really thin

and saute it in a little butter. Then add lots of fresh spinach to it and abou

1/4 c. water. in a large frying pan and cover, stirring often. It will wilt

down to about 1/10 the amount of fresh raw spinach. Another good way to use up

fresh spinach, is to add it in your blender to fresh fruit smoothies. You won't

evertaste it in there, but it will add a ton of

nutrition.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.