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Spinach Portabello Quesadillas
You can use either spinach or silverbeet in these delicious vegetarian quesadillas. Cut into four triangles and serve with guacamole.
Ingredients
Serves: 4
- 1 1/2 bunches spinach or silverbeet, washed
- 250g grated cheddar cheese
- 40g butter
- 2 cloves garlic, chopped
- 4 portabello mushroom caps, sliced
- 4 large tortillas
- 1 tablespoon vegetable oil
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Chop the spinach or silverbeet into 2cm strips and steam until it wilts then squeeze out excess moisture. Set aside in a colander.
- Sprinkle all the cheese across one side of each tortilla. Place tortillas - cheese side up - under the grill, and grill 5 minutes, or until cheese is melted.
- Melt the butter in a frypan 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 frypan over medium heat. Place quesadillas in the frypan one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
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Reviews and Ratings
Global Ratings:
(225)
Reviews in English (170)
I found this was a little greasy, however my family thought it was great. - 27 Oct 2010
Made these last night and they were great-just spiced them up a little. Made the four for two of us for dinner. - 01 Oct 2008
Used different ingredients. I added some chopped green chilli and sprinkled a little tabasco on them for good measure! - 01 Oct 2008
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