About this recipe:Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms and spinach. Cut in fours and serve with guacamole and soured cream.
300g (11 oz) Cheddar cheese, grated
4 flour tortillas
good knob butter
2 cloves garlic, sliced
2 portobello mushrooms, sliced
275g (10 oz) fresh spinach, chopped
1 tablespoon vegetable oil
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 180 C / Gas mark 4. Sprinkle 75g cheese on one side of each tortilla. Place tortillas cheese side up on baking trays and bake 5 minutes, or until cheese is melted.
Melt the butter in a frying pan over medium heat. Stir in garlic and mushrooms and cook about 5 minutes. Mix in spinach and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat oil in a separate frying pan over medium heat. Place quesadillas in the pan one at a time and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
I've been trying to eat more veg as a new years resolution of sorts, and this recipe fit the bill. of course all the lovely cheese helps! i used two tortillas and that was my meal - with bagged spinach this is really quite easy and simple, also very tasty! - 28 Jan 2009