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Mushroom, Pepper and Spinach Quesadilla

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“From Woman's Day, April 2013. Each of those quesadillas has 50% of your daily dose of folate, a nutrient that can help lower your risk of heart attack.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sauté 1 lb mushrooms, 1 poblano pepper and 2 cloves garlic (all sliced) until tender. Add 1 cup frozen corn (thawed) and 1/4 tsp each salt and pepper; cook until heated through.
  2. Fold in 1 bunch spinach (torn) and toss to combine. Divide 2 oz shredded Cheddar among 4 medium flour tortillas, sprinkling only on one half. Top with the vegetable mixture and 2 oz cheese. Fold over the tortillas to cover the filling.
  3. Broil until the tortillas are crisp and the cheese has melted, about 2 minutes per side.

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