It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Spinach, Mushroom, And Artichoke Heart Quesadillas
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- #55047
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 bunch fresh spinach, washed & de-stemmed & ripped
8 ounces baby bella/crimini mushrooms, washed & sliced
1 can artichoke hearts, rinsed and quartered
1/2 onion (preferably red or sweet) chopped
2 cloves garlic, pressed (more if desired)
4 shakes oregano & basil or Italian seasoning
8 flour tortillas (soft taco size)
2 cups Cheddar cheese
directions
Preheat the oven to 350 degrees F.
In a large pan, saute the onion and garlic in a little canola oil. When the onions are beginning to get tender, add the mushrooms and seasonings. continue cooking until mushrooms are browned.
Add the spinach, folding over until all the spinach has wilted. Add the artichoke hearts and turn off the heat. Add about 1/2 cup cheese and gently stir until mixed well.
Warm tortillas (about 60 seconds in microwave).
Oil a cookie sheet, and fill half a tortilla with spinach/mushroom/artichoke mixture, and add a little cheese to the top. Fold the top half over again (they look like UFOs). Continue with the rest of the tortillas and filling.
Bake in the oven for around 7 minutes, until hot and cheese is melty.
added by
cookincrazy
nutrition data
Nutritional data has not been calculated yet.
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