BAKED SPINACH MUSHROOM QUESADILLAS #HEALTHYVEGAN #EASYRECIPE

This is my preferred quesadilla formula. These are fresh, flavorful, and stuffed with sustenance. Also, preparing these quesadillas enables you to make numerous without a moment's delay, so you can sustain your ravenous family rapidly and effectively.

We are colossal fanatics of quesadillas for supper. We like them stunningly better than tacos! More often than not I like to stuff them with cheddar and veggies, and here and there even chicken. I simply love the way adaptable they are!

I find that quesadillas are an extraordinary method to sneak some additional veggies into the children. It isn't so much that they don't have a clue about the veggies are in there, yet some way or another they simply don't appear to mind. I have utilized zucchini, chime peppers, cleaved broccoli, and asparagus, to give some examples!

Best of all, regardless I serve a vegetable side dish alongside the quesadillas, thus it is an ideal chance to get some additional sustenance into the kiddos.

INGREDIENTS:

• 4 tortillas (8 inch)
• olive oil (enough to lightly coat the tortillas)
• 8 ounces sliced mushrooms
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.
2. Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
3. Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.
4. Distribute the mushrooms, spinach, mozzarella, and cheddar evenly over half of each of the tortillas, and fold the other half over top.
5. Bake the tortilla for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

For more detail :http://bit.ly/32NVhr0

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