Spinach and Mushroom Quesadillas

• servings: 5 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

8 oz. mushrooms ($1.69)

1 Tbsp cooking oil ($0.04)

1/4 tsp garlic powder ($0.02)

1/4 tsp salt, divided ($0.02)

1/4 tsp freshly cracked pepper, divided ($0.02)

1/8 tsp crushed red pepper ($0.02)

1/2 lb. frozen chopped spinach ($0.84)

8 oz. mozzarella*, shredded ($1.85)

1/4 cup sour cream ($0.29)

5 7-inch flour tortillas ($0.94)

Directions

Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have release all of their water and it has evaporated out of the skillet. Set the mushrooms aside.

While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.

Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.

Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.

Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (I do not use butter or oil in the skillet, but can if you want a more fried texture).

Slice the quesadillas and serve!

Notes

Optional:

saute onions, garlic, and/or jalapeno with the mushrooms

Mix in fridge leftovers like salsa or ricotta cheese

Serve with sour cream

Nutrition

• Serving Size: 1 quesadilla
• Calories: 297 kcal
• Total Fat: 18 g
• Sodium: 652 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Protein: 16 g