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Mushroom and Spinach Quesadilla

April 1, 2010
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Mushroom and Spinach Quesadilla This is a great way to transform your left overs and create a wonderful, quick lunch. I made this for myself with the leftover mushroom mixture from the enchilada dinner.

Smoked salmon is always in my fridge. I try to eat it as much as possible especially since the other two people in my family don’t care for the fish at all.

I wanted to make a substantial yet healthy lunch for myself. I took out the mushroom filling and the salmon. I decided to add some spicy low fat cheese- just a few, very thin slices to add some creaminess to the dish. I also always have whole-wheat tortillas in the fridge- and that was it- a quesadilla was born. I added the mushroom filling, salmon, cheese and baby spinach- also, always in my fridge. It was a well-balanced, quick and delicious lunch. Best of all, I ate it with some delicious homemade salsa.

Try the quesadilla next time you run out of ideas for a healthy lunch…

  • 1 whole-wheat tortilla
  • 2 teaspoons extra light olive oil
  • 3 to 4 thin slices low-fat pepper jack cheese
  • 3 to 4 thin slices smoked salmon
  • ¼ cup mushroom and onion mixture
  • ¼ cup red chile salsa
  • ½ cup baby spinach
  • Salt

Heat a medium non-stick frying pan. Add the oil and place the tortilla. Add the cheese and the smoked salmon on half the tortilla. Top with mushroom mixture, salsa and the baby spinach. Sprinkle some salt and fold the tortilla in half pressing it down with the spatula. Brown both sides 3 to 4 minutes on each side till golden brown.

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