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Ingredients

1 (10 ounce) package chopped spinach 2 cups shredded Cheddar cheese 2 tablespoons butter 2 cloves garlic, sliced 2 portobello mushroom caps, sliced 4 (10 inch) flour tortillas 1 tablespoon vegetable oil

Nutrition Info

154.1 calories carbohydrate: 10.9 g cholesterol: 21.9 mg fat: 9.5 g fiber: 1.2 g protein: 6.7 g saturatedFat: 5 g servingSize: - sodium: 246.5 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet 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 skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

16 servings

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!