Description
Spinach mushroom quesadillas deliver a delightful Mexican-inspired fusion of earthy flavors and cheesy goodness. Crisp tortillas packed with sautéed mushrooms and tender spinach create a quick, satisfying meal passionate cooks will crave.
Ingredients
Scale
Main Protein and Vegetables:
- 2 cups (150 grams) fresh spinach, roughly chopped
- 1 cup (100 grams) mushrooms, sliced
- 1 small onion, finely chopped
Cheese and Base:
- 8 medium flour tortillas
- 1 cup (100 grams) shredded mozzarella cheese
- 1 cup (100 grams) shredded cheddar cheese
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
For Serving:
- Sour cream
- Salsa or pico de gallo
- Guacamole
Instructions
- Warm the kitchen oven to 400F (200C), positioning a sheet of parchment paper on a large baking tray for easy cleanup.
- Create a flavor base by sautéing diced onions in olive oil until translucent and fragrant over medium heat.
- Introduce sliced mushrooms to the skillet, allowing them to caramelize and develop a rich, deep brown color while releasing their earthy essence.
- Gently fold fresh spinach into the mushroom mixture, watching it wilt and integrate seamlessly with the other ingredients.
- Season the vegetable medley with garlic powder, paprika, salt, and pepper, ensuring a balanced and vibrant taste profile.
- Arrange tortillas on a clean workspace, spreading the aromatic vegetable mixture evenly across each surface.
- Generously sprinkle mozzarella and cheddar cheese over the vegetable filling, creating a melty and decadent layer.
- Cover the loaded tortillas with remaining tortillas, pressing gently to seal the delicious contents.
- Transfer the assembled quesadillas to the prepared baking sheet, lightly brushing or spraying the exterior with olive oil to enhance crispiness.
- Slide the tray into the preheated oven, baking for 8-10 minutes until the first side turns golden and crisp.
- Carefully flip the quesadillas, returning them to the oven for an additional 5-7 minutes to ensure even browning.
- Allow the quesadillas to rest briefly, then slice into elegant wedges for serving.
- Present with accompanying condiments like sour cream, salsa, or guacamole for a complete culinary experience.
Notes
- Pick fresh, crisp spinach and mushrooms for maximum flavor and nutrition boost in your quesadillas.
- Squeeze out excess moisture from spinach after cooking to prevent soggy tortillas and ensure a perfectly crispy texture.
- Use a blend of cheeses like mozzarella and cheddar for a more complex, rich melting quality that elevates the overall taste.
- Consider making these quesadillas gluten-free by swapping regular tortillas with corn tortillas or using cauliflower wraps for a lower-carb alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg