From budgetbytes.com

Spinach and Mushroom Quesadillas

6 servings · 10 min prep · 20 min cook

Ingredients

Ingredients

• 8 oz. mushrooms
• 1 Tbsp cooking oil
• 1/4 tsp garlic powder
• 1/4 tsp salt, divided
• 1/4 tsp freshly cracked pepper, divided
• 1/8 tsp crushed red pepper
• 1/2 lb. frozen chopped spinach
• 8 oz. mozzarella, shredded
• 1/4 cup sour cream
• 5 7-inch flour tortillas

Steps

1. Slice the 8 oz. mushrooms and add them to a skillet with 1 Tbsp cooking oil, ¼ tsp garlic powder, ⅛ tsp crushed red pepper, and ⅛ tsp salt and pepper. Sauté over medium until the mushrooms have released all of their water and it has evaporated out of the skillet. Set the mushrooms aside.

   8-10 min

2. While the 8 oz. mushrooms are 1 Tbsp cooking, thaw the frozen ½ lb. spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.
3. Add the 8 oz. mushrooms, ½ lb. spinach, shredded 8 oz. mozzarella, ¼ cup sour cream, and ⅛ tsp each of salt and ¼ tsp pepper to a bowl, then stir to combine.
4. Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.
5. Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (you do not need to use butter or 1 Tbsp oil in the skillet, but can if you want a more fried texture).

   5-7 min

6. Slice the quesadillas and serve!

Nutrition

Per serving

kcal

297

protein

16 g

carbs

20 g

fat

18 g

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