Prep 10 mins
Cook 13 mins
Here's a great way to sneak some healthy veggies into a delicious meal. Serve as an appetizer, or add some refried beans to make a light meal.
- 1 teaspoon vegetable oil
- 1 -2 clove garlic, minced
- 1 cup sliced fresh mushrooms
- 1 cup red bell pepper, cut into strips
- 2 cups fresh spinach leaves, torn
- 4 soft taco-size flour tortillas (regular or 98% fat free)
- 1⁄2 cup monterey jack cheese, shredded
- 2 teaspoons margarine or 2 teaspoons butter
- light sour cream or fat free sour cream
- Heat oil in large skillet over medium-high heat.
- Add garlic, mushrooms and bell pepper.
- Saute for 2-3 minutes.
- Add spinach, cook, stirring often, 1-2 minutes- or until spinach is just wilted.
- Spoon mixture into medium bowl.
- Melt 1 t.
- margarine/butter in same skillet over medium high heat.
- Add 1 tortilla; top with 1/2 vegetable mixture, 1/4 cup cheese and another tortilla.
- Cook 1-2 minutes on each side, until lightly browned.
- Repeat with second quesadilla.
- Cut into wedges and serve with salsa and light sour cream.
Miller - Just wanted to mention that these would be very good even if you omitted the spinach. I often make them with whatever veggies I have on hand and sound good. You could also try onions, green pepper, zucchini, artichoke hearts. Had never heard of the spinach/medication issue before. Glad know about it, though.
I would love to try these, but my cardiologist would frown on my eating spinach. Spinach is rich in Vitamin K, which plays havoc with some prescription cardiac medications like Warfarin.
Wonderful mix of veggies! The red pepper, mushroom and spinach all went very well together. I added some Fajitas spice to the mix while I was cooking to give it some more flavor. I will definitely make this again, thanks for such a great recipe!