Mushroom and Spinach Quesadilla
Preparation time: 10 mins
Cooking time: 20 mins
Serves 2 (as a light meal)
¼ teaspoon olive oil
¼ red capsicum, finely chopped
70g button mushrooms, thinly sliced
1 garlic clove, crushed
20g (2 cups) baby spinach leaves
2 green shallots, thinly sliced diagonally
Pinch of chilli flakes (optional)
2 Old El Paso Extra Light Tortillas
60g (½ cup) 30% fat-reduced grated cheddar cheese
2 tablespoons extra-light sour cream, to serve
Fresh coriander sprigs, to serve
Lime or lemon wedges, to serve
45g (3 cups) mixed salad leaves
1 Lebanese cucumber, halved
lengthways, thinly sliced diagonally
125g cherry tomatoes, halved
1. Preheat oven to 190°C (fan-forced). Line a baking tray with baking paper. Heat the oil in a large non-stick frying pan on medium. Add the capsicum and mushroom. Cook, tossing often, for 3-4 minutes or until the mushroom is tender. Add the garlic, spinach leaves, shallot and chilli flakes, if using. Cook, tossing, for 1 minute or until the spinach starts to wilt. Transfer the mixture to a medium bowl and set aside.
2. Spray one side of each tortilla with cooking spray. Place 1 tortilla, sprayed-side down, on the baking tray. Sprinkle half of the cheese over the tortilla. Spread the vegetable mixture over. Top with the remaining cheese. Add the remaining tortilla, sprayed-side up.
3. Bake for 10-15 minutes or until crispy and the cheese has melted.
4. Garden salad: Meanwhile, put the salad leaves, cucumber and tomato in a bowl. Toss to combine.
PER SERVE: 1289kJ,
protein 15.6g, total fat 12.9g (sat. fat 7.3g), cholesterol 30.2mg, carbs 28.4g, fibre 6.3g, sodium 319.3mg.
Amounts per serve
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