Spinach and Mushroom Quesadillas with Chipotle-Lime Yogurt Dip

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 215.4
  • Total Fat: 9.5 g
  • Cholesterol: 20.8 mg
  • Sodium: 930.3 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 14.4 g
  • Protein: 19.5 g

View full nutritional breakdown of Spinach and Mushroom Quesadillas with Chipotle-Lime Yogurt Dip calories by ingredient

Number of Servings: 2


    2 La Tortilla Factory Whole Wheat Low-Carb Tortillas
    2 cups frozen spinach (not yet thawed!)
    1.5 cups fresh sliced mushrooms
    1.5 oz Montery or Pepper Jack cheese, shredded
    1/4 cup Plain low-fat yogurt
    juice from 1/4 of a lime
    dried ground chipotle pepper (found in spice aisle)
    salt, to taste


Spray a skillett with cooking spray. Add mushrooms and a bit of salt and cook until tender. Next, add the spinach and cook until thawed and warm. Season to taste.

While the mushrooms and spinach cook, make the yogurt dip. Whisk together lime juice and yogurt. Add ground chipotle to taste (I usually use 1 tsp) and stir to incorporate into dip. Chill until ready to use.

Heat another skillet over medium heat. Place one tortilla in the skillet, sprinke tortilla with 1/2 of shredded cheese, then top with the spinach-mushroom mixture. Add the rest of the shredded cheese, and then top with second tortilla.
As the cheese begins to melt and the bottom tortilla browns, flip the quesadilla.

When browned on both sides, remove from skillet and cut into quarters. Serve with Chipotle-Lime Yogurt Dip. Other garnishes: salsa, fresh tomato, fresh jalapeno, black beans, refried beans, shredded lettuce, avocado/guacamole.

Number of Servings: 2

Recipe submitted by SparkPeople user KRISTENCHANNEL.