Spinach Mushroom Breakfast Quesadillas

• 8 flour tortillas
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• Optional: salsa and sour cream for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Add mushrooms and cook until browned.
4. 4 Stir in spinach and cumin, cooking until spinach is wilted.
5. 5 Season with salt and pepper to taste.
6. 6 Lay out tortillas and sprinkle with a layer of cheddar cheese.
7. 7 Add a generous scoop of the mushroom and spinach mixture on half of each tortilla.
8. 8 Top with remaining cheese and fold the tortilla in half.
9. 9 Cook quesadillas in a lightly oiled skillet over medium heat until golden on both sides.
10. 10 Serve warm with optional salsa and sour cream.

Equipment

• Large skillet
• Spatula

Variations

• Add scrambled eggs or crumbled cooked bacon for a heartier version.

Substitutions

• Use Swiss cheese instead of Monterey Jack for a nuttier flavor.

Pairings

• Serve with a side of black beans or a simple green salad.

Nutrition

Tips

• For extra flavor, add a pinch of chili powder with the cumin.
• Keep an eye on the heat to avoid burning the tortillas.

Storage

Store leftovers 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 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Pair with a fresh fruit salad or a side of avocado slices.

FAQ