Veggie Quesadilla W Peppers Mushrooms Onions Spinach Recipes
SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 12
Steps:
- Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
- Add the spinach and cook until spinach has wilted.
- Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
- Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
- Add the scramble, top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with salsa and garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams
SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
- Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
- Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
SOUTHWEST VEGGIE QUESADILLAS
Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!
Provided by Layla
Categories Appetizer
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
- In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
- To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
VEGGIE QUESADILLA W/ PEPPERS, MUSHROOMS, ONIONS, SPINACH
This quick and easy meal is one of my favorites. You won't find a veggie quesadilla this healthy or tasty if you order it in a restaurant. This recipe will make three burrito-size quesadillas (three servings). You will need either a large skillet or a griddle and a medium-size saucepan.
Provided by for the love of veg
Categories One Dish Meal
Time 26m
Yield 3 quesadillas, 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in medium sauce pan or skillet on medium heat.
- Add bell pepper and onion and saute until onion is tender.
- Add mushrooms and saute 3-4 minutes more.
- Add spinach and saute on medium-low until spinach is slighly wilted.
- Add cumin and cayenne and mix well.
- Remove from heat.
- On griddle or skillet pre-heated to medium heat, place one tortilla at a time to warm slightly.
- Remove tortilla from heat and put 1/3 of veggie mixture and one ounce of cheese on one half of tortilla. Fold in half. Do this for each tortilla.
- Turn heat on griddle or skillet to medium-high and cook each quesadilla for 4-6 minutes, flipping over halfway through.
- The quesadilla is ready when the tortilla is slightly brown and the cheese is melted.
- Allow to cool slightly for 1-2 minutes before cutting into wedges.
- Serve with sour cream and salsa on the side.
Nutrition Facts : Calories 346.5, Fat 12.2, SaturatedFat 3.2, Cholesterol 6, Sodium 632.2, Carbohydrate 45.5, Fiber 4.2, Sugar 5.9, Protein 14.1
SWEET RED PEPPER & MUSHROOM QUESADILLAS
I only "discovered" Mexican food about a year ago....almost wish I had been born south of the border!! These are easy to make & quite tasty; they can be served as an appetizer or an entre with a crisp, green salad.
Provided by CountryLady
Categories Lunch/Snacks
Time 25m
Yield 4 quesadillas
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
- Stir in tomatoes& peppers; simmer another 5 minutes.
- Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
- Top with cheese& remaining tortillas.
- Bake at 350F for 10 minutes or until cheese melts.
- Cut into quarters& serve with salsa, sour cream& guacamole.
Nutrition Facts : Calories 783.2, Fat 36.9, SaturatedFat 15.6, Cholesterol 59.3, Sodium 1251.5, Carbohydrate 84.2, Fiber 7.7, Sugar 10, Protein 29.1
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CRISPY SPINACH, MUSHROOM AND ONION QUESADILLAS - …
From ministryofcurry.com
5/5 (6)Total Time 25 minsCategory EntreeCalories 431 per serving
- In a large skillet over medium heat, add 1 tablespoon oil. Add the sliced onions and cook them until they are lightly caramelized.
- Add sliced mushrooms and cook until tender for about 5 minutes on medium heat. Do not cover after adding the mushrooms so any excess moisture can be evaporated.
- Heat a large griddle or pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute, flipping with a spatula until the tortilla is hot. Spread a thin layer of the cooked veggies on the tortilla. Spread a layer of shredded cheese on top.
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From gingerwithspice.com
5/5 (5)Total Time 30 minsCategory LunchCalories 281 per serving
- Heat a nonstick skillet, with vegetable oil, to medium low. Add in the thinly sliced onion with a good shake of salt. Stir occasionally, until it’s translucent, about 10 minutes. Longer if you want extra caramelized onions (they will caramelize a little in the next step).
- Add in the sliced mushroom and the minced garlic. Stir occasionally until mushrooms have shrunken and are soft, approx. 5 minutes. Season with more salt (if desired), pepper and thyme.
- Add in the fresh spinach and stir until it wilts, about 1 to 2 minutes. Remove from heat and pour into a bowl. Add in finely chopped sun-dried tomatoes and ricotta cheese if using.
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From ohmyveggies.com
4.5/5 (2)Total Time 1 hr 5 minsCategory Main CourseCalories 593 per serving
- Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl.
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- Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 cup of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy.
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From everydaydishes.com
Servings 8Total Time 30 minsCategory AppetizersCalories 319 per serving
- Place large skillet over medium heat then add oil or butter. When oil is hot or butter has melted, add sliced bell peppers, sliced onion, garlic, salt and pepper. Cook veggies for about 5–6 minutes, stirring occasionally until onions are translucent and peppers are crisp tender. You may cook the veggies longer if you prefer them a bit softer. Transfer veggie mixture to a bowl then set aside.
- Wipe out the skillet then return to medium-low heat. Allow a few seconds to pass so the skillet can return to temperature then lightly coat with cooking spray. Alternatively, you can also brush a very light amount of butter onto the bottom of the pan. Place a tortilla into the skillet then immediately add ½ cup of shredded cheese to cover one half of the tortilla. Spread roughly 1/6th of the veggie mixture on top of the cheese then fold the uncovered half of tortilla on top of the veggies and cheese.
- Press down on the quesadilla with a spatula to force cheese and veggies into contact with heat and seal top and bottom together with the filling. Let tortilla to cook on the first side for about 2–3 minutes (depending on temperature), until golden brown and crispy.
- Flip quesadilla then cook for 2–3 minutes until golden brown and crispy on the opposite side. If the tortilla becomes too brown before the cheese melts, lower the temperature. The objective is for the cheese to be completely melted and gooey at the same time the tortilla becomes golden and crispy. Generally, if you have the patience for it, lower heat is better.
SPINACH, MUSHROOM AND CHEESE QUESADILLAS RECIPE ...
From mygourmetconnection.com
4/5 (1)Total Time 35 minsCategory VegetarianCalories 356 per serving
- Heat 2 tablespoons of the olive oil in a large nonstick frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
- Add the garlic and cook until fragrant, 1 minute longer. Add the mushrooms and sauté until nicely browned, 6 to 7 minutes. Season to taste with salt and pepper.
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From cookieandkate.com
4.9/5 (28)Total Time 20 minsCategory MainCalories 542 per serving
- In a large skillet over medium heat, heat oil until shimmering. Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes. Add half of the spinach mixture, let it wilt a little, and then add the second. Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
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- Heat a medium to large skillet (preferably cast iron) on the stove over medium heat. Place one quesadilla (or two, if they fit) into the pan. Cook for a few minutes, then flip carefully with a spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadillas, and let it melt as the other side cooks for a few minutes. Flip each quesadilla, and let the cheese sizzle into the quesadilla for a couple of minutes. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife. Serve with salsa.
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From happilyunprocessed.com
Reviews 11Estimated Reading Time 3 mins
- Start by sautéing the onions in the olive oil over low heat. This will take between 30-40 minutes until they are a deep caramel color. Stir often checking if they need more oil to keep from burning. Season with salt and pepper and a teaspoon of sugar will also help them deepen in color.
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From themom100.com
Cuisine American, MexicanCategory Main CourseServings 4Total Time 45 mins
- Heat a very large skillet over medium high heat. Add the oil, and when hot add the mushrooms and onions, and season with salt and pepper. Sauté for about 8 minutes until onions have softened and turned slightly golden brown, and the mushrooms are browned and any liquid that was released from the onions have evaporated. Add the spinach and saute for another 1 or 2 minutes until the spinach is wilted. Remove them to a bowl and stir in the chicken until everything is evenly mixed.
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5/5 (1)Total Time 45 minsCategory Breakfast, LunchCalories 364 per serving
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4.6/5 (24)Total Time 50 minsCategory Lunch, Main CourseCalories 637 per serving
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