Ingredients
-
1 tbsp
unsalted
butter
-
2
227-g sliced
button mushrooms
-
1
150-g pkg
Boursin
, preferably garlic and herb
-
2 cups
baby
spinach
, optional
-
2 cups
grated
mozzarella
-
4
10-in. flour
tortillas
Instructions
- Melt butter in a large non-stick pan over medium-high. Add mushrooms. Cook, stirring occasionally, until mushrooms are browned around the edges,
8 to 10 min. Transfer to a plate. Wipe pan clean.
- Spread 1/4 portion of Boursin over half of a tortilla. Scatter mushrooms, spinach and mozzarella over Boursin. Fold tortilla in half to enclose filling.
- Cook in pan over medium-high until underside is golden, about 2 min. Then flip and continue until other side is golden, about 2 more min. Repeat with remaining tortillas and filling ingredients. Cut quesadillas into wedges and serve immediately.
-
Nutrition (per serving)
- Calories
- 528,
- Protein
- 22 g,
- Carbohydrates
- 33 g,
- Fat
- 37 g,
- Fibre
- 4 g,
- Sodium
- 875 mg.
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
