Description
This spinach and mushroom quesadilla is crispy on the outside and loaded with gooey cheese and tender mushrooms on the inside! It’s a great way to fill up a quesadilla with plenty of veggies!
Ingredients
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- 2 teaspoons olive oil
- 1/2 small onion, finely chopped
- 8oz baby bella mushrooms, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Pinch of salt
- 1 cup fresh spinach, chopped
- 3 large burrito-size tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- Optional toppings: salsa, guacamole, sour cream
Instructions
- In a large nonstick skillet, heat one teaspoon of olive oil over medium heat for 30 seconds.
- Add the chopped onions and cook, stirring occasionally, for 3 minutes until the onions begin to soften.
- Add the mushrooms, chili powder, cumin, and salt and continue to cook for 6-7 minutes until the mushrooms have released their moisture and become golden brown.
- Add the chopped spinach and continue to cook for one minute until the spinach is wilted.
- Transfer the sautéed mushrooms to a bowl.
- Add a teaspoon of oil to the hot pan and swirl to coat the dry skillet.
- Add one of the tortillas and spread ⅓ of the mushroom mixture onto one half of the tortilla. Top with ⅓ cup shredded cheese, then fold the tortilla over top of the cheese.
- Cook for 3-5 minutes on each side until cheese is melted and tortilla is golden brown.
- Add additional oil to the skillet if needed and repeat, cooking the remaining two quesadillas.
- Serve with quesadilla sauce, burrito salsa, salsa, or avocado.