Mushroom, Pepper and Spinach Quesadilla |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
From Woman's Day, April 2013. Each of those quesadillas has 50% of your daily dose of folate, a nutrient that can help lower your risk of heart attack. Ingredients:
1 tablespoon olive oil |
1 lb mushroom |
1 poblano pepper |
2 garlic cloves (all sliced) |
1 cup frozen corn (thawed) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 bunch spinach (torn) |
2 ounces cheddar cheese, shredded |
4 flour tortillas, medium |
2 ounces cheddar cheese, shredded |
Directions:
1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sauté 1 lb mushrooms, 1 poblano pepper and 2 cloves garlic (all sliced) until tender. Add 1 cup frozen corn (thawed) and 1/4 tsp each salt and pepper; cook until heated through.
2. Fold in 1 bunch spinach (torn) and toss to combine. Divide 2 oz shredded Cheddar among 4 medium flour tortillas, sprinkling only on one half. Top with the vegetable mixture and 2 oz cheese. Fold over the tortillas to cover the filling.
3. Broil until the tortillas are crisp and the cheese has melted, about 2 minutes per side.
|
|