Mexican

Spinach and Mushroom Quesadilla is for Lunch.

Spinach and Mushroom Quesadilla takes 10 minutes to prepare.

Spinach and Mushroom Quesadilla takes 10 minutes to cook.

Spinach and Mushroom Quesadilla makes 1 servings.

The ingredients for Spinach and Mushroom Quesadilla are:

1 whole wheat tortilla
1oz kraft 2% shredded cheddar (or 2% pepper jack which is what I prefer)
1 cup baby spinach
2-3 baby bella mushrooms, coarsley chopped
1 clove garlic, minced
1/4 tomato, chopped
1 spray cooking oil

Here is how you make Spinach and Mushroom Quesadilla:

Heat oven to 350 degrees. Place tortilla on a cookie sheet with cheese covering half of the tortilla. Put in oven to start melting the cheese for about 3-5 minutes.In a skillet sprayed with cooking oil, add the garlic and mushrooms and sautee until mushrooms are tender. Add spinach and cook till just wilted. Meanwhile, chop tomato and discard pulp/seeds.Place the spinach mixture and tomatoes over the melted cheese and fold the tortilla in half over the mixture.Flip over on the cookie sheet so that the cheese side is up and place back in the oven for an additional 3-5 minutes or untill tortilla is crisp and cheese is melted.Cut into wedges and enjoy!You can serve this with sour cream, guacamole or salsa but those will add extra calories and fat which are not calculated into this recipe.Makes 1 serving.Number of Servings: 1Recipe submitted by SparkPeople user CHRISSIESHRINKS.

The nutritional information for Spinach and Mushroom Quesadilla is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 253.0

• Total Fat: 9.8 g
• Cholesterol: 20.0 mg
• Sodium: 647.6 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 3.2 g
• Protein: 12.7 g

Spinach and Mushroom Quesadilla is Mexican cuisine.

The dietary needs meet for Spinach and Mushroom Quesadilla is Vegetarian