Spinach, portobello,and red bellpepper quesadillas!
4 (6 inch) flour tortillas
1 tablespoon vegetable oil
(10 ounce) package chopped spinach
2 cups shredded Cheddar and mozzarella cheese 1/2n1/2
2 tablespoons butter
2 cloves garlic, chopped fine
2 portobello mushroom caps, sliced
I small red bell pepper Julianned
1/2 yellow onion sliced thin.
1 teaspoon each of SOLA CAJUN seasoning
DirectionsPrepare spinach according to package directions. Drain and pat dryplacw cheese mix on one side of tortilla.
Melt the butter in a skillet over medium heat. Stir in peppers onions and mushrooms, and cook about 5 minutes. Mix in Solo,garlic and spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Top each tortilla with filling with another plain tortilla.
In a seperate skillet place filled and topped quesadillas in cast iron pan on medium low heat untill browned( about 1 and 1 1/2 min) flip and repeat other side..
Remove from pan cut into quarters and enjoy! HAPPY LENT!