Spinach & Mushroom Quesadilla

This Spinach & Mushroom Quesadilla is a delicious and satisfying dish packed with earthy mushrooms, fresh spinach, and melted cheese, all encased in a crispy, golden-brown tortilla. It is perfect for a quick lunch, a light dinner, or even a snack. With simple ingredients and an easy cooking process, this quesadilla is an excellent choice for busy days.

Why You’ll Love This Recipe

• Quick and easy to prepare, ready in under 30 minutes.
• Packed with flavor from sautéed mushrooms and fresh spinach.
• A versatile dish that can be customized with additional ingredients.
• A great way to include more vegetables in your diet.
• Perfect for meal prepping and reheating later.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Flour tortillas
• Fresh spinach
• Mushrooms (such as cremini or button)
• Shredded cheese (cheddar, mozzarella, or a Mexican blend)
• Garlic
• Olive oil or butter
• Salt and pepper
• Red pepper flakes (optional for spice)

Directions

1. Heat a pan over medium heat and add olive oil or butter.
2. Add minced garlic and sliced mushrooms, sautéing until the mushrooms release their moisture and turn golden brown.
3. Add the fresh spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if desired.
4. Remove the mixture from the pan and set aside.
5. Place a tortilla in the pan and sprinkle a layer of shredded cheese over one half.
6. Spread the spinach and mushroom mixture over the cheese, then add another layer of cheese.
7. Fold the tortilla in half and press down gently.
8. Cook for 2-3 minutes per side until golden brown and the cheese is melted.
9. Remove from the pan, let it cool slightly, then cut into wedges and serve.

Servings and Timing

• Servings: 2 quesadillas (can be adjusted as needed)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Protein Boost: Add grilled chicken, shrimp, or black beans for extra protein.
• Cheese Options: Try feta, goat cheese, or pepper jack for a different flavor.
• Spicy Kick: Add diced jalapeños or a drizzle of hot sauce.
• Crunchy Texture: Include sautéed onions, bell peppers, or even corn.
• Gluten-Free: Use gluten-free tortillas instead of flour tortillas.

Storage/Reheating

• Refrigeration: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap individual quesadillas in plastic wrap and place them in a freezer-safe bag for up to 2 months.
• Reheating: Warm in a skillet over medium heat until crispy, or use an oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving to prevent sogginess.

FAQs

How do I keep my quesadilla crispy?

Cook it on medium heat and avoid overloading with filling to prevent sogginess.

Can I use frozen spinach?

Yes, but thaw and drain it well to remove excess moisture before using.

What’s the best cheese for quesadillas?

A blend of cheddar and mozzarella works well, but any melting cheese like Monterey Jack is great.

Can I make this ahead of time?

Yes, prepare and store them in the fridge, then reheat in a pan or oven when ready to eat.

Are these quesadillas vegetarian?

Yes, they are completely vegetarian. For a vegan version, use dairy-free cheese.

What’s the best tortilla to use?

Flour tortillas crisp up well, but corn tortillas can be used for a more authentic taste.

Can I bake these instead of pan-frying?

Yes, bake at 375°F (190°C) for about 10 minutes, flipping halfway through.

What other vegetables can I add?

Bell peppers, onions, zucchini, or tomatoes make great additions.

Can I use whole wheat tortillas?

Yes, whole wheat tortillas add fiber and a nuttier flavor.

How do I serve these quesadillas?

Serve with sour cream, salsa, guacamole, or a side salad for a complete meal.

Conclusion

Spinach & Mushroom Quesadillas are a simple yet flavorful dish that is perfect for any time of the day. With a combination of melty cheese, nutritious vegetables, and a crispy tortilla, they are both delicious and satisfying. Whether you enjoy them fresh off the stove or as a reheated meal, they are an easy go-to recipe that never disappoints.

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• Author: Mariem

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Description

This cheesy spinach and mushroom quesadilla is a quick and satisfying meal, packed with melted cheese, savory mushrooms, and fresh spinach inside a golden, crispy tortilla.

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Ingredients

Units USM Scale 1x2x3x

• 2 large flour tortillas
• 1 cup shredded mozzarella or cheddar cheese
• 1/2 cup mushrooms, sliced
• 1 cup fresh spinach
• 1 tbsp butter
• 1/2 tsp garlic powder
• Salt and pepper to taste

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Instructions

• Heat butter in a pan and sauté mushrooms until golden brown.
• Add spinach and cook until wilted. Season with garlic powder, salt, and pepper.
• Place a tortilla in a pan over medium heat. Add cheese, mushroom-spinach mixture, and another layer of cheese.
• Top with the second tortilla and cook for 2-3 minutes per side until golden brown.
• Slice and serve warm.

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Notes

• Add grilled chicken for extra protein.
• Use whole wheat tortillas for a healthier option.