Spinach-Mushroom Quesadillas with Feta
Serves 6
Time 35 min
Mushrooms and spinach, spiced with a hint of cumin and coriander, make a tasty filling for quesadillas.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 pound cremini mushrooms, sliced
- 1/2 teaspoon fine sea salt, divided
- 1/2 pound frozen chopped spinach, drained and squeezed dry
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 8 flour or whole-wheat tortillas
- 1 tablespoon canola oil
- 6 ounces Feta cheese
- 1 jalapeño pepper, seeded and diced
Method
Preheat the oven to 450°F.
Heat olive oil in a large skillet over medium-high heat.
Add mushrooms, sprinkle with 1/4 teaspoon of the salt, and cook, stirring, until browned, about 7 minutes. Set aside.
In a large bowl, combine spinach, cumin, coriander and remaining 1/4 teaspoon salt.
Brush tortillas all over with canola oil.
Lay 4 on a baking sheet and top evenly with spinach, mushrooms, feta and jalapeño.
Cover with remaining tortillas, press down firmly, and bake until tortillas begin to brown and crisp, about 12 minutes.
Cool a few minutes, then cut each into wedges.
Nutritional Info:
Per serving: 4 pieces, 310 calories (130 from fat), 15g total fat, 5g saturated fat, 25mg cholesterol, 900mg sodium, 35g carbohydrates (2g dietary fiber, 3g sugar), 12g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 pound cremini mushrooms, sliced
- 1/2 teaspoon fine sea salt, divided
- 1/2 pound frozen chopped spinach, drained and squeezed dry
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 8 flour or whole-wheat tortillas
- 1 tablespoon canola oil
- 6 ounces Feta cheese
- 1 jalapeño pepper, seeded and diced