Spinach Avocado Cheese Quesadillas Recipes

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• 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.

SPINACH QUESADILLAS

Steps:

• In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

SPINACH, AVOCADO & CHEESE QUESADILLAS

Steps:

• Thaw spinach in a microwave or place it in a fine mesh strainer and run hot water over it. Squeeze dry.
• Combine avocado, lime juice and salt in a bowl and mash together with the back of a fork.
• Working with 1 tortilla at a time, spread a thin layer of avocado over half.
• Top spread with 1/4 each of jalapeño, spinach, cheese and cilantro.
• Fold other half of tortilla over filling.
• Repeat until all ingredients are used.
• Heat a nonstick skillet over medium heat.
• Add a quesadilla and cook about 3 minutes on each side, or until it is browned lightly and cheese is melted.

CRISPY MUSHROOM, SPINACH, AND AVOCADO QUESADILLAS

Steps:

• In a large skillet over medium heat, heat oil until shimmering.
• Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
• Add half the spinach mixture, let it wilt a little, and then add the second.
• Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
• Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
• Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
• Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
• Heat a medium to large skillet on the stove over medium heat.
• Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
• Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
• Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
• Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
• Serve with salsa.

AVOCADO QUESADILLAS

Steps:

• Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.