Description
Spinach & Mushroom Quesadillas: Easy Vegetarian Delight
Ingredients
Scale
- 5–6 ounces (150-170g) fresh spinach
- 1 medium onion
- 2–3 cloves garlic
- Cremini mushrooms (or white button mushrooms)
- 1 tablespoon olive oil or butter
- Monterey Jack cheese (or Mexican blend, sharp cheddar, or mild provolone)
- Large flour tortillas (10-12 inch)
- Salt
- Freshly ground black pepper
- Cumin (optional)
- Smoked paprika (optional)
- Cayenne pepper (optional)
- Dried oregano (optional)
Instructions
- Prep Your Ingredients: Finely dice about half a medium onion and mince 2-3 cloves of garlic. Slice your mushrooms thinly, about 1/4-inch thick. If using fresh spinach, give it a quick rinse. If using frozen, thaw and squeeze out all excess water. Shred your cheese if it isn’t pre-shredded.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Increase the heat slightly to medium-high. Cook, stirring occasionally, for about 5-8 minutes, or until the mushrooms have released their liquid and are nicely browned and tender.
- Wilt the Spinach: Add the fresh spinach (or well-drained frozen spinach) to the skillet. Cook for just 2-3 minutes, stirring, until the spinach is fully wilted. If there’s any significant excess liquid in the pan, try to tip it out or let it evaporate by cooking for another minute.
- Season the Filling: Remove the skillet from the heat. Season the spinach and mushroom mixture generously with salt and freshly ground black pepper. Add any additional spices like a pinch of cumin, smoked paprika, or a dash of cayenne for a little kick. Stir everything together well.
- Assemble and Cook Your Quesadillas: Wipe out your skillet if needed, or grab a clean, dry skillet of similar size. Heat it over medium heat. Place one large flour tortilla in the hot skillet. Sprinkle about 1/4 cup of shredded cheese evenly over one half of the tortilla. Spoon about 1/3 to 1/2 cup of your spinach and mushroom filling over the cheese on the same half. Sprinkle another 1/4 cup of cheese over the filling. Allow the tortilla to cook for about 2-3 minutes, or until the bottom is lightly golden brown and the cheese starts to melt. Carefully fold the empty half of the tortilla over the filling. Gently press down with a spatula to encourage even cooking and melting. Cook for another 2-3 minutes, pressing occasionally, until both sides are golden brown and crispy, and the cheese is fully melted.
- Serve Immediately: Transfer the cooked quesadilla to a cutting board. Let it rest for a minute or two before slicing it into wedges using a pizza cutter or sharp knife. Serve hot with your favorite accompaniments like salsa, guacamole, sour cream, or hot sauce! Repeat the process for any remaining quesadillas.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Spinach Mushroom Quesadillas Vegetarian