Mushroom and Spinach Quesadillas
Orange Cups
Ingredients
- 2 tsp minced garlic
- ½ (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp olive oil
- 3 cups baby spinach
- ½ tsp salt
- ¼ tsp pepper
- 2 soft taco-size tortillas (preferably whole wheat)
- ¾ cup shredded sharp white Cheddar cheese
- ½ (8-oz) carton sour cream
- ½ (16-oz) container fresh salsa
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, 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 minutes per side or until browned and cheese is melted. Cut into wedges. Serve with salsa and sour cream.
Side Dish Ingredients
- 2 (4-oz) cups mandarin oranges in juice, chilled
Side Dish Instructions
- Serve oranges with quesadillas.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
