Spinach Mushroom and Cheddar Breakfast Quesadillas

• 8 flour tortillas
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 2 cups cheddar cheese, shredded
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp chili powder
• Salt to taste
• Pepper to taste
• Optional: salsa and sour cream for serving

Steps

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Sauté onion and garlic until translucent.
3. 3 Add mushrooms and cook until softened.
4. 4 Stir in spinach and chili powder, cooking until spinach is wilted.
5. 5 Season with salt and pepper.
6. 6 Place a tortilla in a dry skillet over medium heat.
7. 7 Sprinkle with a layer of cheddar cheese, then add the spinach-mushroom mixture, followed by more cheese.
8. 8 Top with another tortilla and cook until golden brown on both sides, about 2-3 minutes per side.
9. 9 Cut into wedges and serve immediately.
10. 10 Serve with salsa and sour cream if desired.

Equipment

• Large skillet
• Spatula

Variations

• Add diced bell peppers for extra crunch and color.
• Use Monterey Jack cheese for a different flavor profile.

Substitutions

• Use olive oil spray if watching calorie intake.
• Substitute spinach with kale for a heartier option.

Pairings

• Fresh orange juice
• Coffee or tea

Nutrition

Tips

• For extra flavor, add a sprinkle of cilantro or green onions before serving.
• Ensure your skillet is hot enough to melt the cheese properly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat in a skillet until crispy.

Serving Suggestions

• Pair with a fresh fruit salad for a balanced breakfast.
• Serve with a side of black beans for added protein.

FAQ