BAKED SPINACH MUSHROOM QUESADILLAS
We are huge fans of quesadillas for dinner. We like them even better than tacos! Most of the time I like to stuff them with cheese and veggies, and sometimes even chicken. I just love how versatile they are!
I find that quesadillas are a great way to sneak some extra veggies into the kids. It’s not that they don’t know the veggies are in there, but somehow they just don’t seem to mind. I have used zucchini, bell peppers, chopped broccoli, and asparagus, to name a few!
The best part is that I still serve a vegetable side dish along with the quesadillas, and so it is a perfect opportunity to get some extra nutrition into the kiddos.
Ingredients
Instructions
for full recipes please see : dizzybusyandhungry.com
I find that quesadillas are a great way to sneak some extra veggies into the kids. It’s not that they don’t know the veggies are in there, but somehow they just don’t seem to mind. I have used zucchini, bell peppers, chopped broccoli, and asparagus, to name a few!
The best part is that I still serve a vegetable side dish along with the quesadillas, and so it is a perfect opportunity to get some extra nutrition into the kiddos.
Ingredients
- 4 tortillas (8 inch)
- olive oil (enough to lightly coat the tortillas)
- 8 ounces sliced mushrooms
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 3 cups roughly chopped spinach
Instructions
- Preheat the oven to 400 degrees F.
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
- Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.
- ................................
for full recipes please see : dizzybusyandhungry.com
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