Wild Mushroom and Spinach Quesadillas
Mexican Street Corn Salad
Ingredients
- 2 Tbsp minced garlic
- 4 (4-oz) pkg exotic mushroom blend (or use sliced baby portobellos)
- 2 Tbsp olive oil
- 2 (6-oz) pkg baby spinach
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 6 soft taco-size tortillas (preferably whole wheat)
- 1½ cups shredded sharp white Cheddar cheese
Instructions
- Cook garlic and mushrooms in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned.
- Add spinach, cumin, paprika, salt, and pepper; cook 2 to 4 minutes or until spinach is wilted.
- Top half of each tortilla with spinach mixture and cheese. Fold in half over filling.
- Coat skillet with cooking spray, and heat over medium-high heat. Cook quesadillas, 2 at a time, 2 minutes per side or until browned and cheese is melted. Cut into wedges.
Side Dish Ingredients
- 3 cups corn kernels
- 2 Tbsp olive oil
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- 3 Tbsp roasted garlic mayonnaise
- ½ cup crumbled feta cheese
- 1 jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook corn in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until browned. Transfer to a bowl. Add lime zest and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
305
|
187
|
492
|
| Fat (g) | 16 | 14 | 30 |
| Sat. Fat (g) | 8 | 4 | 12 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 27 | 15 | 42 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 745 | 365 | 1110 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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