Spinach and Mushroom Quesadillas Recipe
This Spinach and Mushroom Quesadillas recipe features a flavorful blend of sautéed mushrooms, spinach, and melted mozzarella cheese wrapped in warm flour tortillas. Easy to prepare and perfect for a quick lunch or dinner, these quesadillas are crispy on the outside and gooey on the inside, accented with subtle spices and creamy sour cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 quesadillas 1x
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Mushroom Mixture
- 8 oz. mushrooms
- 1 Tbsp cooking oil
- 1/4 tsp garlic powder
- 1/8 tsp crushed red pepper
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
Filling
- 1/2 lb. frozen chopped spinach, thawed and squeezed dry (about 1 cup loosely packed)
- 8 oz. shredded mozzarella cheese
- 1/4 cup sour cream
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
Quesadillas
- 5 7-inch flour tortillas
Instructions
- Sauté Mushrooms: Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium heat until the mushrooms release all their water and it evaporates from the skillet. Set the cooked mushrooms aside to cool slightly.
- Prep Spinach: While the mushrooms cook, thaw the frozen spinach completely, then squeeze out as much excess water as possible. You should end up with roughly one cup of loosely packed spinach, which will help avoid sogginess.
- Mix Filling: In a bowl, combine the cooked mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining salt and pepper. Stir well until all ingredients are evenly mixed for a creamy, flavorful filling.
- Assemble Quesadillas: Lay out the tortillas and spoon about ½ cup of the cheesy spinach and mushroom mixture onto one half of each tortilla. Spread the filling to cover the half side evenly, then fold the tortilla over to create a half-moon shape, sealing the filling inside.
- Cook Quesadillas: Heat a clean skillet over medium heat without adding oil or butter for a lighter option (but you can add a little if you want a crispier, more fried texture). Place each quesadilla in the skillet and cook until the tortilla is browned and crispy on the outside and the cheese inside has melted, about 3-4 minutes per side.
- Slice and Serve: Remove the cooked quesadillas from the skillet, slice into wedges, and serve immediately. They pair wonderfully with extra sour cream or your favorite salsa.
Notes
- You can swap out or mix in your favorite type of cheese such as cheddar, Monterey Jack, or pepper jack for different flavors.
- For added spice, increase the amount of crushed red pepper or add a dash of hot sauce to the filling mixture.
- These quesadillas can be cooked with a little butter or oil in the skillet for a richer, crispier texture.
- To make it vegetarian, use cheese without animal rennet if preferred.
Keywords: spinach mushroom quesadillas, vegetarian quesadilla recipe, easy quesadillas, cheesy quesadillas, quick lunch, skillet quesadillas
Find it online: https://mjrecipe.com/spinach-and-mushroom-quesadillas-recipe/