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    You are in: Home / Recipes / Mushroom and Spinach Quesadilla With Garden Salad Recipe
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    Mushroom and Spinach Quesadilla With Garden Salad

    Mushroom and Spinach Quesadilla With Garden Salad. Photo by AZPARZYCH

    1/1 Photo of Mushroom and Spinach Quesadilla With Garden Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    I'mPat's Note:

    From Australian BH&G diabetic Living.

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    Ingredients:

    Serves: 2

    Yield:

    light m ...

    Units: US | Metric

    Garden Salad

    Directions:

    1. 1
      Preheat oven to 190C (fan forced).
    2. 2
      Line a baking tray with baking paper.
    3. 3
      Heat the oil in a large non-stick frying pan on medium and add the capsicum and mushroom and cook, tossing often, for 3 to 4 minutes or until the mushroom is tender and then add the garlic, spinach leaves, shallot and chili flakes (if using) and cook, tossing, for 1 minute or until the spinach starts to wilt and then transfer the mixture to a medium bowl and set aside.
    4. 4
      Spray on side of each tortilla, and place 1 tortilla, spray side up on the baking tray and sprinkle half of the cheese over the tortilla and then spread the vegetable mixture over and top with the remaining cheese and then add the remaining tortilla, sprays side up.
    5. 5
      Bake for 10 to 15 minutes or until crispy and the cheese has melted.
    6. 6
      Garden Salad - meanwhile, put the salad leaves, cucumber and tomato in a bowl and toss to combine.
    7. 7
      Cut the quesadilla into 4 wedges and divide between plates and top with sour cream and coriander sprigs to serve and accompany with the lime wedges and salad.

    Ratings & Reviews:

    • on April 09, 2013

      45

      This recipe has heaps of potential. I made it following the recipes but I'll offer a couple of suggestions that I feel would be ann improvement. Firstly I would double the ingredients. For the size of the tortillas I used the filling was a bit skimpy. Great flavour though. Also, I tried to cook them in the fan-bake oven and when I checked them approximately half way through cooked they were looking decidedly brown and if I'd left them to cook for the full time, they would have been burnt. I think they could be better cooked in a skillet or George Foreman grill. Made for Aussie / Kiwi Swap April 2013.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2012

      55

      This is such a light and healthy quesadilla! I ate the whole thing myself and just skipped the salad. Made as written using medium cheddar cheese and just toasted it in the skillet rather than in the oven. I have enough ingredients for another, think it will be tomorrows lunch! Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom and Spinach Quesadilla With Garden Salad

    Serving Size: 1 (363 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 409.7
     
    Calories from Fat 168
    41%
    Total Fat 18.6 g
    28%
    Saturated Fat 9.2 g
    46%
    Cholesterol 37.8 mg
    12%
    Sodium 656.8 mg
    27%
    Total Carbohydrate 45.8 g
    15%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.9 g
    23%
    Protein 16.0 g
    32%

    The following items or measurements are not included:

    mixed salad greens

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