Mushroom and Spinach Quesadilla With Garden Salad
photo by AZPARZYCH
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
2 light meals
- Serves:
- 2
ingredients
- 1⁄4 teaspoon olive oil
- 1⁄4 red capsicum (finely chopped)
- 70 g button mushrooms (thinly sliced)
- 1 garlic clove (minced)
- 20 g spinach leaves (baby 2 cups)
- 2 spring onions (thinly sliced diagonally)
- 1 pinch chili flakes (optional)
- 2 tortillas (Old El Paso Extra Light specified)
- 60 g cheddar cheese (1/2 cup 30% fat-reduced grated)
- cooking spray
- 2 tablespoons sour cream (extra light to serve)
- coriander sprig (to serve)
- lime wedge (or lemon wedges to serve)
-
Garden Salad
- 45 g mixed salad greens (3 cups)
- 1 lebanese cucumber (halved lengthways, thinly sliced diagonally)
- 1 1⁄4 g cherry tomatoes (halved)
directions
- Preheat oven to 190C (fan forced).
- Line a baking tray with baking paper.
- Heat the oil in a large non-stick frying pan on medium and add the capsicum and mushroom and cook, tossing often, for 3 to 4 minutes or until the mushroom is tender and then add the garlic, spinach leaves, shallot and chili flakes (if using) and cook, tossing, for 1 minute or until the spinach starts to wilt and then transfer the mixture to a medium bowl and set aside.
- Spray on side of each tortilla, and place 1 tortilla, spray side up on the baking tray and sprinkle half of the cheese over the tortilla and then spread the vegetable mixture over and top with the remaining cheese and then add the remaining tortilla, sprays side up.
- Bake for 10 to 15 minutes or until crispy and the cheese has melted.
- Garden Salad - meanwhile, put the salad leaves, cucumber and tomato in a bowl and toss to combine.
- Cut the quesadilla into 4 wedges and divide between plates and top with sour cream and coriander sprigs to serve and accompany with the lime wedges and salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe has heaps of potential. I made it following the recipes but I'll offer a couple of suggestions that I feel would be ann improvement. Firstly I would double the ingredients. For the size of the tortillas I used the filling was a bit skimpy. Great flavour though. Also, I tried to cook them in the fan-bake oven and when I checked them approximately half way through cooked they were looking decidedly brown and if I'd left them to cook for the full time, they would have been burnt. I think they could be better cooked in a skillet or George Foreman grill. Made for Aussie / Kiwi Swap April 2013.
RECIPE SUBMITTED BY
I'mPat
Australia
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.