before becoming a vegetarian, chicken quesadillas were my favorite dining out meal hands-down. it's hard to go wrong with chicken, cheese, and cooked veggies wrapped in a warm, ooey gooey flour tortilla.
vegetarian quesadillas are pretty much the same thing, with the exception of there being no meat and perhaps a few more vegetables. they are still just as tasty.
when you cook them, make sure to coat the bottom of your pan with enough oil, and to keep the heat on low to medium since they burn very easily!
serve with dressing, mayo, or salsa (i like ranch dressing) for an extra treat.
1 package of portobello mushrooms (or mushrooms of your choice), chopped
1 bunch of spinach (we used spinach and arugula)
1 cup shredded mozzarella cheese (we prefer cheddar)
pinch of salt and pepper for each quesadilla
6-10 flour tortillas (we like whole wheat)
heat a large skillet over low-medium heat. add oil, quesadilla, onion, mushrooms, spinach, cheese, salt, and pepper. fold the quesadilla in half. cook until bottom is stiff and brown, usually takes around 5-8 minutes. then carefully flip the quesadilla over using a large spatula. cook until the bottom resembles the top half, about another 5-8 minutes.
repeat these steps for each quesadilla.
remember to sprinkle more cheese on top of the quesadillas before serving!