Spinach Mushroom And Monterey Jack 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.

MUSHROOM QUESADILLAS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
• Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

SPINACH-AND-MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
• Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
• Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
• Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

CHEESE SPINACH QUESADILLAS

Steps:

• Melt butter in a skillet and place a tortilla on it.
• Add half of the cheese to the tortilla.
• On top of the cheese, add half of the green onion and spinach.
• Sprinkle with half the garlic salt and chili powder.
• Top with another tortilla, turn over and fry in skillet until the cheese melts.
• Slice into quarters (or 1/8's for appetizers) and serve hot.
• Repeat with next 2 tortillas.
• Good served with salsa and sour cream!
• This would be great served with guacamole on lettuce and refried beans or/and rice.

MONTEREY JACK, POBLANO AND MUSHROOM QUESADILLAS

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
• Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
• Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.

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.

MUSHROOM AND JACK CHEESE QUESADILLA

Steps:

• Heat oil in large nonstick skillet over medium high heat.
• Add the garlic, onions, mushrooms, peppers, salt and pepper. Cook, stirring occasionally, 7 - 9 minutes or until soft.
• Transfer to a bowl and cool, then stir in mayo.
• Have another nonstick skillet heated to medium to warm tortillas. For each tortilla, add 1/4 of the shredded jack cheese until it melts; fill with 1/4 of mushroom mixture and fold tortilla in half. Grill another 1 - 2 minutes on each side. Repeat for each tortilla. If desired, top with avocado, tomato, and cilantro.