Mushroom and Spinach Quesadillas
A quick, satisfying meal packed with flavor and nutrition. The combination of earthy mushrooms, fresh spinach, and melted cheese creates a perfectly balanced vegetarian dish.
Ingredients
- 8 medium-sized flour tortillas
- 2 cups fresh baby spinach roughly chopped
- 8 oz mushrooms thinly sliced (cremini or button work great)
- 2 cups shredded cheese monterey jack or a Mexican cheese blend
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 5-6 minutes.
- Stir in spinach and cook until just wilted, about 1-2 minutes. Season with chili powder, salt, and pepper. Remove mixture from skillet and set aside.
- Wipe the skillet clean and return to medium heat. Add remaining oil as needed while cooking quesadillas.
- To assemble each quesadilla, spread about ½ cup of the mushroom-spinach mixture on one half of a tortilla. Top with ¼ cup cheese and fold the empty half over.
- Cook quesadillas for 2-3 minutes per side until golden brown and cheese is melted.
- Cut into triangles and serve while hot.