Spinach and Mushroom Quesadillas
based on a recipe in The Good Carb Cookbook
by Sandra Woodruff, M.S., R.D.
List of Ingredients
2-1/2 cups sliced fresh mushrooms
2 tsp. crushed garlic
1/2 tsp. dried thyme
1/2 tsp. crushed red pepper flakes (or to taste)
5 cups (moderately packed) fresh coarsely chopped spinach leaves
8 flour tortillas (8" rounds), warmed to room temperature
2 cups shredded nonfat or reduced fat mozzarella or provolone
olive oil spray
Coat a large nonstick skillet with the olive oil spray and preheat over
medium-high heat. Add the mushrooms, garlic, thyme and crushed
red pepper flakes. Cook, stirring frequently, until the mushrooms
release their juices and are nicely browned. Periodically place a lid
on the skillet if the mixture begins to dry out. (The steam released
during cookng will moisten the skillet.) Add the spinach to the
skillet and cook, stirring frequently, for a minute or two or until the
spinach is wilted. Remove the skillet from the heat and set aside.
Lay a tortilla out on a flat surface and spread 1/8 of the spinach
mixture over the bottom half of the tortilla, then sprinkle with 1/4
cup of the cheese. Fold the top half of the tortilla over to enclose
the filling. Repeat with the remaining ingredients to make 8 filled
tortillas.
Coat 2 large baking sheets with nonstick cooking spray. Bake
at 425 degrees for 5 minutes, turn the quesadillas with a spatula
and bake for 4 minutes more or until lightly browned and the
cheese is melted.
Place each quesadilla on a cutting board and cut into 4 wedges.
Serve hot.
Recipe
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