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Vegetarian Spinach, Mushroom and Jack Quesadilla that’s super tasty and easy to make. Works great as a nice lunch or a light dinner.
Heat 1 1/2 tablespoons olive oil in a nonstick skillet over medium-high heat. Add garlic, onion and mushrooms and cook for 5 minutes, stirring occasionally.
Add spinach, remove from heat and stir to combine. The spinach will wilt quickly as it mixes with the cooked vegetables. Season to taste and set aside.
Heat the remaining 1/2 tablespoon oil in a clean nonstick skillet over medium heat. Lay one tortilla flat on the skillet. Sprinkle equal amounts of mushroom-spinach mixture and jack cheese over half of the tortilla and fold the uncovered half over to form the quesadilla.
Cook each side until golden brown and cheese is melted, about 2-4 minutes per side.
Remove from heat and cut into wedges to serve.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!