Mushroom and Spinach Quesadillas
These yummy Mushroom and Spinach Quesadillas are packed with veggies and tons of flavor ... make them tonight!
Servings: 4 quesadillas
Calories: 400kcal
Ingredients
- 2 teaspoons extra virgin olive oil plus more for cooking
- 1 small onion, thinly sliced
- 8 ounces mushrooms, sliced
- 3 large garlic cloves, minced
- ½ teaspoon salt
- 4 heaping cups baby spinach, lightly packed
- 2 cups shredded Mexican-style cheese (or a mix of cheddar and Monterey Jack)
- 8 corn tortillas
- Salsa, for serving
Instructions
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
- Add onions to pan and cook, stirring occasionally, until they start to brown.
- Stir mushrooms into pan. Cook until any liquid the mushrooms release has evaporated, and they begin to brown.
- Reduce heat to medium, then finish cooking mushrooms until browned.
- Add garlic to pan, along with salt. Cook, stirring constantly, until garlic is fragrant (about 30 seconds).
- Stir spinach into pan and saute until just wilted. Season to taste with additional salt, if desired.
- Top one tortilla with ¼ cup cheese, ¼ of the vegetables, and then ¼ cup cheese. Cover with another tortilla and then brush the tortilla with olive oil.
- Repeat process with the remaining ingredients.
- Heat a large pan over medium heat.
- Place quesadillas in pan, oiled side down, then brush the opposite side with oil.
- Cook quesadillas until browned on bottom, then carefully flip, and cook until other side is browned.
- Remove quesadillas from pan and cut into quarters. (I like to use a pizza cutter for this.)
- Serve quesadillas hot with salsa. Enjoy!
Nutrition
Calories: 400kcal
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