Mushroom and Spinach Quesadillas

• 8 flour tortillas
• 8 oz mushrooms, sliced
• 4 cups fresh spinach
• 1 small onion, diced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups shredded Mexican blend cheese
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Sauté onions until translucent, then add mushrooms and cook until softened.
3. 3 Stir in spinach, chili powder, cumin, paprika, salt, and pepper. Cook until spinach is wilted.
4. 4 Reduce heat to low.
5. 5 Place a tortilla in a separate skillet over medium heat. Sprinkle with cheese, add a portion of the mushroom and spinach mixture, then top with more cheese.
6. 6 Fold the tortilla in half and cook until golden brown on both sides.
7. 7 Repeat with remaining tortillas and filling.
8. 8 Cut into wedges and serve immediately.

Equipment

• Skillet
• Spatula

Variations

• Add black beans for extra protein.
• Use whole wheat tortillas for a healthier twist.

Substitutions

• Use Monterey Jack cheese instead of Mexican blend.
• Substitute zucchini for mushrooms for a different texture.

Pairings

• A simple green salad
• Mexican rice

Nutrition

Tips

• For extra flavor, add a squeeze of lime juice to the filling.
• Ensure your skillet is well-heated to achieve a crispy exterior.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freeze individual quesadillas wrapped in parchment paper for up to 3 months. Thaw in the refrigerator and reheat in a skillet.

Serving Suggestions

• Serve with a side of guacamole and salsa.
• A fresh cilantro garnish adds a pop of color and flavor.

FAQ