Description
A delicious quesadilla filled with sautéed mushrooms, fresh spinach, and gooey cheese, perfect for family gatherings.
Ingredients
Scale
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cups fresh cremini or button mushrooms, sliced
- 2 cups fresh baby spinach
- 2 tablespoons butter or olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Sauté the mushrooms: In a non-stick skillet, melt a tablespoon of butter or heat a drizzle of olive oil over medium heat. Add sliced mushrooms and cook until they become golden and tender, about 4-5 minutes.
- Add spinach: Toss in a handful of fresh spinach and cook until wilted, about 1-2 minutes. Season with salt, pepper, and a pinch of garlic powder.
- Assemble the quesadilla: Take a large tortilla and sprinkle half of it with cheese, followed by the sautéed mushrooms and spinach. Top with a bit more cheese before folding it over.
- Cook: Wipe the skillet clean, increase the heat slightly, and add a bit more butter or oil. Place the folded quesadilla in the skillet and cook until golden brown and crisp, about 3-4 minutes. Flip carefully and cook the other side until the cheese is melted.
- Slice and serve: Remove from the skillet, let it cool slightly, slice it into wedges, and serve warm with salsa, sour cream, or guacamole.
Notes
Ensure the pan is hot enough before adding the quesadilla for a perfect crisp. Avoid overfilling to prevent a mess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: quesadilla, spinach, mushroom, cheese, vegetarian meal