Those of you who have been watching the news probably know that we had a "blizzard" here in Ohio this weekend. I'm not sure I'd use the word "blizzard" - to me, it was just an inconvenient amount of driveway shoveling. But I guess if the media wants to make a big deal about it, so be it.
Anyway, some friends got snowed in on Saturday. Carnivores. Hard core. Anyway, rather than venture out in the snow, I opted to make these quick spinach quesadillas for everyone. I think some of the people were more than a little put off by the sight of something green and leafy, but hey... when you're in a vegetarian's home, you will eventually encounter food that isn't fried, loaded with fat, or meat-laden.
Anyway, I liked these things because they were quick to put together (about 15 minutes, give or take), and made from ingredients I already had on hand. So if you're running short on time, give these easy spinach quesadillas a try.
10 burrito sized flour tortillas
1 8 oz package shredded Veggie Shreds "cheese"
1 jar picante sauce or salsa
fresh baby spinach
4 oz mushrooms, chopped
1 medium white or yellow onion, diced
low fat sour cream (optional)
Preheat oven to 375 degrees F. Place one tortilla on cutting board, sprinkle thin layer of cheese on top. Add onions, baby spinach, muchrooms, and picante sauce. Sprinkle on another layer of cheese, and place another tortilla on top. Repeat with remainder of tortillas.
Place on baking sheet or directly on oven rack, bake for 6-7 minutes. Place quesadillas on cutting board, cut into quarters.
Serve with sour cream if desired.