Spinachtomatoquesadillaswith3cheeses Recipes

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.

THREE CHEESE QUESADILLAS

Steps:

• Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
• Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
• Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY

Steps:

• Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
• Add the spinach and cook until spinach has wilted.
• Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
• Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
• Add the scramble, top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Serve with salsa and garnish with fresh parsley.
• Enjoy!

MOSTACCIOLI WITH SPINACH AND FETA

Steps:

• Cook pasta according to package directions. Drain, and set aside.
• Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

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 AND ARTICHOKE QUESADILLAS RECIPE BY TASTY

Steps:

• In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
• Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
• Serve warm.
• Enjoy!

SPINACH QUESADILLA RECIPE

Steps:

• Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
• Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
• To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
• Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
• Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.

SPINACH-TOMATO QUESADILLAS WITH 3 CHEESES

Steps:

• Preheat the oven to 425.
• In a blender, puree the goat cheese, cottage cheese, half the mozzarella and pepper to taste.
• Saute the onions, garlic and spinach in a little olive oil (the original recipe doesn't call for sauteeing, but I like it better that way - so you can skip this step if you prefer).
• Place 2 tortillas on a baking sheet. Spread half the cheese mixture on each tortilla to within 1/2 inch of the edges.
• Sprinkle half of each remaining ingredient over each tortilla.
• Top with the other 2 tortillas.
• Sprinkle remaining mozzarella over the top of the quesadillas.
• Bake for 8-10 minutes, or till cheese begins to brown.
• Slice each into 4 wedges and serve warm.

SPINACH AND MOZZARELLA QUESADILLAS

Steps:

• Heat oil in a medium skilled over medium heat. Add onions and cook 3 to 4 minutes, stirring occasionally, until softened. Sprinkle in sugar and cook another 10 minutes until onions are browned; do not burn. Stir in the spinach and remove skillet from heat.
• Heat another skilled over medium high heat. Add one tortilla to dry skillet and cook 15 seconds. Sprinkle half the tortilla with 1/2 cup cheese, place 1/4 of the spinach filling on top, add 1/4 of the pepper strips. Fold empty half of the tortilla over the filling and press down with the spatula about 10 seconds.
• Slide quesadilla onto serving plate. Repeat with remaining ingredients.

SPINACH PIZZA QUESADILLAS

Steps:

• Preheat oven to 400°. On half of each tortilla, layer 1/2 cup cheese, 1/2 cup spinach and about 2 tablespoons sauce. Fold other half over filling. Place on baking sheets coated with cooking spray., Bake until cheese is melted, 10-12 minutes.