This Low Carb Chipotle Mushroom and Spinach Quesadilla is the most amazing lunch or quick dinner with just enough spice and tons of cheese. Jump to Recipe keyboard_arrow_down
Low Carb Chipotle Mushroom and Spinach Quesadillas for the win! Seriously these are so good and so easy to make. The spinach and mushrooms make the perfect compliment for the spicy chipotle and the cheese brings everything together. To keep it low carb just make sure to choose your favorite low carb tortilla.
Low Carb Chipotle Mushroom and Spinach Quesadilla
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- 8 cups spinach
- 2 cups mushrooms
- 1 cup red onion
- 1/4 cup chipotle peppers in adobo sauce (more to taste)
- 1 1/3 cup part skim mozzarella cheese
- 4 U low carb wraps
- Cooking spray
- Salt and pepper
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Spray a skillet with cooking spray. Add the spinach, mushrooms, and red onion. Cook until tender, about 6-7 minutes, adding a touch of water if needed to prevent burning. Turn off heat and stir in the chipotle pepper in adobo. Season with salt and pepper.
Remove from and and wipe clean using a paper towel. Add the low carb wrap. Sprinkle cheese on half the wrap. Add the filling on top and then remaining cheese. Cook for 2-3 minutes per side or until lightly crispy and cheese has melted.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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