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Cheesy Spinach and Mushroom Quesadillas
Embrace the charm of wholesome vegetables tucked inside a crispy tortilla with a melt-in-your-mouth cheese layer. This recipe uses spinach, red onion, and baby bella mushrooms enlivened by a hint of spices. Pepper jack cheese adds just the right hint of sharpness, pairing brilliantly with the smooth...
5
26 min
TOTAL TIME
340
CALORIES
$1.46
PER SERVING
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Ingredients
14 INGREDIENTS
8 SERVINGS
1 tbsp olive oil
Directions
13 STEPS
8 min
PREP TIME
18 min
COOK TIME
26 min
TOTAL TIME
1
Heat the olive oil in a large cast iron skillet over medium heat.
2
Add the thinly sliced onions to the skillet and sauté for 3 minutes until they start to soften.
3
Add the thinly sliced mushrooms to the skillet and continue to sauté until both the onions and mushrooms are tender, about 6-8 minutes.
4
Stir in the ground cumin, chili powder, and garlic powder.
5
Gradually add the spinach to the skillet, allowing each batch to wilt before adding the next.
6
Stir in the fresh cilantro and season the vegetables with the sea salt and black pepper.
7
Brush one side of each tortilla with olive oil and place the oiled side down.
8
On the un-oiled side of each tortilla, layer with 1 oz. of grated pepper jack cheese, a scoop of the vegetable mixture, and another 1 oz. of cheese.
9
Fold over the tortilla to cover the filling and press gently.
10
Heat a separate skillet over medium heat and place the folded tortilla on it, oiled side down.
11
Cook until the tortilla is golden and crispy, flip to cook other side until golden and cheese is fully melted.
12
Repeat the process with the remaining tortillas.
13
Cut the quesadillas into wedges and serve with sour cream and guacamole.
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Health Info
Macros
30g
CARBS
18g
FAT
13g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
5 Recipes for Mushroom Quesadilla
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