Here’s my favorite recipe for a quesadilla. These are crisp, tasty, and nutrition-filled chocks. And baking those quesadillas helps you to make many at once, so you can quickly and easily feed your hungry family!
For dinner, we ‘re big fans of quesadillas. We still love them more than tacos! I like stuffing them with cheese and potatoes, and sometimes even chicken, most of the time. I just love this, they ‘re so versatile.
I consider quesadillas a perfect way to sneak a few extra veggies into the baby. It’s not that they don’t know there are vegetables but they just don’t seem to mind somehow. I used courgettes, bell peppers, broccoli chopped, and asparagus, to name only a few. These are crisp, tasty, and nutrition-filled chocks. And baking those quesadillas helps you to make many at once, so you can quickly and easily feed your hungry family with nutritious food.
4 (8 inches) tortillas
8 ounces sliced mushrooms
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
1. Preheat oven at about 400 degrees F
2. In a microwave-safe container, put the mushrooms and microwave for 2 1/2 to 3 minutes to soften. Pick and harvest the mushrooms.
3. Brush the olive oil gently on one side of each tortilla, then put the oiled side down, on a baking sheet.
4. Distribute each tortilla evenly over half and fold the other half above it and spinach, mozzarella and cheddar.
5. Bake the tortilla approximately 6 minutes, then flip and cook for 6-7 minutes until the cheese melts and the tortilla is crispy.
1. The quesadillas can be made several hours in advance by step 4; refrigerate until ready for baking. Cremini provides more color and a firmer texture for about the same cost as button mushrooms. Until slicing cut the rough end of the stems.
2. Serve your favorite salsa with it
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