| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | oil, vegetable | 1/4 | large | Onion, chopped | 14 1/4 | leaves | frozen Spinach, thawed and squeezed dry | 3/4 | cup | Artichokes, canned | 1/4 | large | mushrooms sliced, canned, drained (4oz.) | | dash | salt | 1/2 | teaspoon | garlic salt | 1 2/3 | tortillas (approx 12" dia) | Tortillas, whole-wheat | 1/2 | cup, shredded | mozzarella cheese |
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Steps
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Sequence
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Step
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| 1 | Heat Oli in a large nonstick skillet over medium heat. Add onion and saute 2 minutes or until soft. | 2 | Remove from heat; stir in spinach, artichokes, mushrooms and garlic salt; set aside | 3 | Position racks to divide oven in thirds. Preheat oven to 375 degrees F. Coat 2 cookie sheets with nonstick cooking stpray. | 4 | Place 2 Tortillas on each cookie sheet top each with 1/4cup cheese,1/4cup spinach mixture, another cup of cheese then another tortilla. Press down top of tortilla, then spray with cooking spray. | 5 | Bake 12 to 15 minutes, turning over quesadillas after six minutes, until cheese has melted and tortillas are slightly brown. | 6 | Cut each in 8 wedges; serve immediatly. |
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