Sauteed Mushroom, Onion and Spinach Quesadillas
Updated: January 7, 2009
Dish prepared by Heidi Fromm and Jim Painter, PhD, from the Food Science and Human Nutrition Department at the University of Illinois on "The Morning Show."
INGREDIENTS
2 large tortillas
1 cup shredded monterray jack cheese
1 cup frozen spinach
1/2 cup chopped mushrooms
1/2 cup chopped onion
2 T butter
DIRECTIONS
Saute the onions, mushrooms and spinach together with 1 T of
butter until onions have clear look and all three are cooked
through. Put this pan to the side.
Lightly butter tortillas on both sides.
Put one tortilla in sauce pan on low burner until slightly browned, flip.
While other side is browning,
put the 1 cup of cheese on top of tortilla in pan.
Cheese will begin to melt; once mostly melted (approx. 2 min), put the sauteed spinach, onions and mushrooms on top of cheese then cover with second tortilla.
Once the bottom is browned, flip whole quesadilla over in pan and begin to brown other side.
Keep checking the bottom to see if
browned; after 3-5 minutes it should be done.
Cut into slices and add whatever toppings desired: sour cream, more
cheese, etc.
To learn more about the U of I`s Food Science and Human Nutrition Department, link here:
