Friday, August 31, 2012

Spinach and Mushroom Quesadilla

I am a sucker for a quesadilla…really, you all know my love for cheesy goodness so are you even a little bit surprised???  I don’t feel that guilty eating this guy because it’s loaded with fiber rich, antioxidant- and vitamin-filled spinach and delicious meaty mushrooms...and cheese!
If you’re in the mood for quick, this is your answer!
1 bag of fresh baby spinach leaves
1 container of fresh, sliced mushrooms (any kind will do!)
2 tsp extra virgin olive oil
2 cloves of garlic, chopped
1 ½ cups 2% shredded cheddar cheese
4 Burrito-sized whole wheat tortillas (you can use smaller of course)
Non-stick spray or Misto
Salt and Pepper to taste

In a large non-stick skillet, heat olive oil over med/high heat.

When heated, add garlic and cook for about 1 minute.

Add the mushrooms, seasoning with salt and pepper, and sauté for about 3 minutes, until beginning to brown.

Add the spinach leaves, stirring occasionally, and cook down.  This will produce a lot of water; you can drain periodically.

Once the spinach has cooked down, remove the veggies from heat.  Isn't it gorg??

In a separate skillet heated on med/high heat, spray non-stick spray or Misto, lightly coating the pan.  Add the tortilla.

Now, add the cheese.

Once the cheese begins to melt, add the veggie mixture to half of the tortilla and flip the other edge over the veggies.  Heat through, (tortilla should be browning), and remove.  Continue with additional tortillas.

Look at that deliciousness!

Serve with your favorite salsa and/or light sour cream – Yum!

Okay, one more pic!

Serves 4:
Calories 387 / Carbs 10g / Fat 17g / Protein 23g / Fiber 27g / Sodium 814mg

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