Melty cheese and perfectly sauteed mushrooms squished between a soft flour tortilla? Hello, Meatless Mondays!
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
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.
Calories 528, Protein 22g, Carbohydrates 33g, Fat 37g, Fibre 4g, Sodium 875mg.
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.