Steak, Mushroom and Spinach Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Cup Baby Spinach, cooked1 Tbsp Canola Oil, Separated8 oz White Mushroom, sliced1/4 Cup Sherry1 Oz Parmesan Cheese2 Low Carb tortillas1 Flatiron Boneless Grill Steak
Add2 teaspoons oil in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
Return skillet to stove top and reduce heat to medium-low. Add 1 teaspoon of oil and add a couple of tablespoons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.
To assemble the quesadillas, arrange mushrooms, spinach, and steak and cheese on one tortilla. Place other tortilla on top and grill until golden brown and until cheese is totally melted.
Slice quesadillas into four wedges and serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Return skillet to stove top and reduce heat to medium-low. Add 1 teaspoon of oil and add a couple of tablespoons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.
To assemble the quesadillas, arrange mushrooms, spinach, and steak and cheese on one tortilla. Place other tortilla on top and grill until golden brown and until cheese is totally melted.
Slice quesadillas into four wedges and serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Nutritional Info Amount Per Serving
- Calories: 625.0
- Total Fat: 28.5 g
- Cholesterol: 86.8 mg
- Sodium: 1,378.7 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 17.2 g
- Protein: 42.2 g
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