Easy meals can be fabulous. Easy does not equal boring or bland. This spinach and mushroom quesadilla recipe proves that.

This is such a simple meal, it takes one pan, two utensils and four ingredients to prepare. Sounds like something you can make on a weeknight, huh?!

The four ingredients are tortillas, spinach, mushrooms and cheese. I’ll bet you have at least two of those in your refrigerator.

Three of those ingredients are staples in my kitchen.

The pan you’ll need is a skillet. And for utensils, a spatula and a pizza cutter are what I used. If you don’t have a pizza cutter, a knife will do.

The pizza cutter makes cutting quesadillas quick and simple. Just roll the cutter over the quesadilla at right angles to cut the tortilla into quarters.

Spinach Mushroom Quesadilla Recipe

Ingredients:

4 soft Tortillla
1 cup Mozzarella Cheese
1 cup Spinach
1 cup Mushrooms

Directions:

Heat a skillet over medium on the stove top. Spray the skillet with non stick spray. Place a tortilla in the skillet and spread a ¼ cup of shredded cheese on it. Add a layer of spinach and then one of mushrooms. Use a ¼ cup of the cheese as a layer on top the mushrooms. Place a second tortilla shell on top. Heat for three minutes, then flip. Heat another three minutes to melt cheese. Remove from skillet, cut into quarters and serve. Repeat with remaining ingredients.

Approximate Nutrition Information: Servings Per Recipe: 2, Amount Per Serving: Calories: 495, Fat: 20g, Cholesterol: 30mg, Sodium: 1232g, Total Carbs: 57g, Protein: 26g.

Make it a Meal: Top the quesadilla with sour cream and salsa. Serve with Chicken Fajita Soup and Taco Lasagna. Add a salad and some nachos.

Variations: Add some sliced onion or peppers. Use kale, if you like it. Sprinkle some black beans over the spinach. Trade the mozzarella cheese for cheddar.

Quesadillas are best eaten fresh off the skillet, however will keep in refrigerator for a couple of days. Store in airtight container and reheat in microwave oven for 30 seconds before serving leftovers.

 

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