Health Starts in the Kitchen

Low Carb Spinach and Feta Quesadilla

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Makes
1
 serving
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • Mission Carb Balance Soft Taco Flour Tortillas
  • organic grass-fed butter or ghee
  • pesto sauce
  • crumbled feta cheese
  • mozzarella cheese, grated
  • pizza sauce, optional
  • FOR SAUTÉED SPINACH AND MUSHROOMS
  • 2

    tablespoons organic grass-fed butter or ghee
  • 1

    clove garlic
  • 8

    ounces white button mushrooms
  • 1

    wedge lemon
  • 1

    pinch sea salt
  • 1

    pack fresh baby spinach

INSTRUCTIONS


  • Step 1

    In a skillet over medium heat, melt butter. Add garlic and mushrooms, season with sea salt and squeeze in the juice of 1 lemon wedge. Sauté 3-5 minutes or until mushrooms are cooked through. Add spinach and mix. Cook just until spinach is wilted, remove from heat.

  • Step 2

    Assemble your quesadilla by spreading pesto on one side of a tortilla, then top with sautéed spinach/mushrooms and cheese. Place another tortilla on top to make a quesadilla

  • Step 3

    Fry your quesadilla in butter for 1-2 minutes per side over medium heat or until lightly brown and cheese is melted.

  • Step 4

    Transfer to a plate and cut into pieces, serve with pizza sauce, if desired.

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