Ingredients
Scale
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (button or cremini)
Dairy
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Spices & Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Others
- 4 large flour tortillas
- 1 tablespoon olive oil
- Sour cream or salsa for serving (optional)
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for about 5 minutes, or until they are golden brown and have released their moisture.
- Add Spinach and Seasoning: Add chopped spinach, garlic powder, onion powder, salt, and pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach is wilted and flavors are combined.
- Assemble the Quesadillas: Lay one tortilla on a flat surface. Spread the spinach and mushroom mixture over half of the tortilla and sprinkle with shredded cheese. Fold the tortilla in half over the filling.
- Cook the Quesadillas: Heat the skillet again and place the folded quesadilla in the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy, and the cheese is melted.
- Serve: Remove from skillet, let cool slightly, and cut into wedges. Serve warm with sour cream or salsa, if desired.
Notes
- Use a mix of cheeses for a richer flavor.
- Add red pepper flakes for a bit of heat.
- Leftovers can be reheated in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian