Spinach and Mushroom Quesadillas
Indulge in the irresistible flavors of Spinach and Mushroom Quesadillas, a quick and wholesome meal that's perfect for lunch, dinner, or a crowd-pleasing appetizer. Packed with sautéed garlic-infused mushrooms and tender spinach, these cheesy quesadillas feature a creamy layer of melted mozzarella (or Mexican blend cheese) nestled within perfectly crisped flour tortillas. This recipe combines nutrient-rich vegetables with gooey cheese for a satisfying balance of flavor and texture. Ready in just 25 minutes, these vegetarian quesadillas are seasoned with a hint of salt and pepper for a simple yet savory profile. Serve them warm with your favorite dips—think salsa, guacamole, or sour cream—for a customizable and delicious experience everyone will love. Whether you're seeking a quick comfort food fix or a vibrant vegetarian option, these quesadillas deliver on all fronts.
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Recipe Information
Ingredients
- 3 cups Fresh spinach leaves
- 1.5 cups Mushrooms
- 2 cups Shredded mozzarella or Mexican blend cheese
- 4 Flour tortillas
- 2 tablespoons Olive oil
- 1 Garlic clove
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Butter (optional for cooking)
Instructions
Wash the spinach leaves thoroughly and pat them dry. Slice the mushrooms thinly and mince the garlic clove.
Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Add the spinach to the skillet and cook for an additional 2-3 minutes, stirring occasionally, until wilted. Season the mixture with salt and black pepper. Remove from heat and set aside.
Lay one tortilla flat on a clean surface. Sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla.
Add 1/4 of the spinach and mushroom mixture on top of the cheese. Fold the tortilla in half to create a semicircle.
Repeat with the remaining tortillas, cheese, and filling until all four quesadillas are assembled.
Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon of butter or a drizzle of olive oil to the skillet.
Place one quesadilla in the skillet and cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and crispy and the cheese is melted.
Remove the quesadilla from the skillet and set aside. Repeat with the remaining quesadillas, adding more butter or oil to the skillet as needed.
Slice each quesadilla into wedges and serve warm. Enjoy with your favorite dipping sauces like sour cream, salsa, or guacamole.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.0 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1927 mg | 148% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1597 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
