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    You are in: Home / Recipes / Not Exactly Chili's Restaurant's Vegetarian Quesadillas Recipe
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    Not Exactly Chili's Restaurant's Vegetarian Quesadillas

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    Cookgirl's Note:

    I lost my recipe for Chili's Restaurant's vegetarian quesadillas but think I have managed to remember most of the ingredients.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to BROIL.
    2. 2
      In saute pan heat some olive oil and cook the mushrooms, baby spinach, and onions just until softened. Set aside to cool slightly.
    3. 3
      In large bowl, combine the garlic, cheese, oregano, marinated artichoke hearts (leave undrained and chop the artichoke hearts to bite size), red pepper flakes and cooled mushroom mixture. Toss well but carefully. Season with salt and pepper to taste.
    4. 4
      Arrange the flour tortillas on a large parchment-lined baking sheet. Divide the mixture evenly among the tortillas. Lightly drizzle with olive oil.
    5. 5
      BROIL for about 2 minutes; only until the cheese has melted.
    6. 6
      Garnish with cilantro leaves. Serve immediately.

    Ratings & Reviews:

    • on April 02, 2007

      55

      These were excellent! They tasted a lot like Chili's. The only thing I did diffrently was puree the spinach mushroom mixture in the food processor before mixing with the artichokes and cheese. I can't wait to make them again!

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

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    Nutritional Facts for Not Exactly Chili's Restaurant's Vegetarian Quesadillas

    Serving Size: 1 (166 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 451.9
     
    Calories from Fat 107
    23%
    Total Fat 11.9 g
    18%
    Saturated Fat 4.1 g
    20%
    Cholesterol 21.4 mg
    7%
    Sodium 1151.5 mg
    47%
    Total Carbohydrate 70.8 g
    23%
    Dietary Fiber 11.3 g
    45%
    Sugars 4.1 g
    16%
    Protein 19.2 g
    38%

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