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Spinach Mushroom Quesadillas
Source: dLife

Spinach and mushrooms with cheese baked between a crispy, folded tortilla.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 32 servings
Amount Per Serving
Calories 49.6
Total Carbs 6.4 g
Dietary Fiber 0.7 g
Sugars 0.4 g
Total Fat 0.8 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 43.7 mg
Protein 3.6 g
Sodium 96.5 mg
Dietary Exchanges
, 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 425 degrees. Spray a large, nonstick skillet with the olive oil cooking spray. Preheat over medium high heat.
  2. Add the mushrooms, garlic, and thyme to the skillet. Cook, stirring frequently, until the mushrooms release their juices and are browned. If the skillet begins to dry out periodically place the lid back on it to retain moisture.
  3. Add the spinach to the skillet and cook, stirring frequently, for 1 to 2 minutes until the spinach is wilted. Remove the skillet from heat and set aside.
  4. Lay the tortillas on a flat surface. Spread 1/8 of the mixture on the bottom half of each tortilla. Sprinkle each with a 1/4 cup of the cheese. Then, fold the top half of each tortilla over, enclosing the filling.
  5. Spray 2 large baking sheeting with nonstick cooking spray.
  6. Arrange the folded tortillas on the sheets and spray the tops lightly with the cooking spray. Bake for 5 minutes, flip the quesadillas with a spatula, and bake for 4 more minutes until lightly browned and the cheese is melted.
  7. Cut each quesadilla into 4 wedges and serve hot.

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