Mushroom and Spinach Quesadillas
These mushroom and spinach quesadillas are a new personal favorite of mine. Crispy tortillas packed with a flavorful combination of cheese and veggies, these mouth-watering quesadillas are bound to become a household staple.
I don’t know about you but just about all of my forays at our favorite Mexican restaurant involve tortillas. Whether they are the corn tortilla chips you get at the beginning of the meal or soft flour tortillas you wrap around delicious fajitas, I love the taste of them all.
Quesadillas satisfy just about every one of my Mexican food hankerings, especially if I’m wanting cheese and vegetables covered with flour tortillas.
When I originally posted this recipe, I shared my story of finding a Le Creuset wok at a thrift store. I’ve taken that story out of this version, but if you still want to read about my good luck (and why it pays to follow your hunches), click here.
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💭 Helpful tips
- I always buy pre-packaged organic, triple washed baby spinach but you can use fresh spinach bunches if you prefer. Just make sure to wash the leaves thoroughly, because sand.
- Don’t like spinach? You can use another type of leafy greens like kale or arugula.
- I use baby portobello mushrooms but white button mushrooms work just as well.
- I find using muenster cheese as well as a Mexican blend in the quesadilla makes it super creamy.
- Pre-packaged Mexican blend is a combination of Monterey Jack, cheddar, Asadero, and Queso quesadilla cheese.
- I like to live a little when it comes to quesadillas so I use 2 pieces of muenster cheese per quesadilla but you can just use 1 per so it will cut down on calories.
- When I make this quesadilla for hubby and me, I usually just fold over the tortilla but since I’m making it for the blog, I place one tortilla over the other.
- I use a cast iron pan which is a natural nonstick skillet. Stay away from Teflon pans as you don’t want the chemical to leach into your system.
- You will have leftover spinach and mushroom mixture. I usually make an omelette with the leftovers.
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🔪 How to make mushroom and spinach quesadillas
Pre-step
Get a large sauté pan, or wok for the vegetables and another pan for making the quesadillas. I use a large cast iron skillet.
Step one
Gather the ingredients – fresh baby spinach and mushrooms.
Step two
Clean and slice the mushrooms.
Step three
Heat the wok or sauté pan on medium heat and once it has heated, add olive oil. Once that has heated by coming to a shimmer, add the mushrooms, and salt and sauté for 5 minutes. (A)
Step four
Add spinach and sauté for 3 minutes or until they have wilted somewhat. (B)
Step five
Gather the cheeses and tortillas. (C)
Step six
Heat a large sauté pan on medium and once it heats up, add a drop of olive oil. Take a tortilla, place it in the pan and swish it around so the drop of oil spreads
Step seven
Add a slice of muenster cheese and sprinkle some shredded Mexican cheese on top. (D)
I stand at the stove while the cheese melts to make sure the bottom doesn’t get too crispy. Cover the pan to help the cheese melt faster.
Step eight
Spoon as much of the mushroom and spinach mixture as you want on the melted cheese. (E)
(This is optional, but it makes for a delicious cheesy quesadilla) Put another piece of muenster on the veggie, top it with another tortilla and flip the quesadilla to brown the second tortilla as well. It should be a nice shade of golden brown. (F)
To make more than two quesadillas, repeat the process as many times as you like.
Step nine
Transfer the quesadilla to a cutting board and cut it in quarters. Transfer it to a plate.
This is what it looks like when you fold the quesadilla in half. I love to serve it with guacamole, sour cream, salsa, and black beans.
I wanted to pile my mushroom and spinach quesadillas on top of each other.
Doesn’t that look delicious?
I’m so happy.
I hope you enjoyed this mushroom and spinach quesadillas recipe.
I enjoyed eating it. Christopher was super happy and did his happy dance.
Other quesadillas recipes
And as always, may all your dishes be delish.
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Mushroom and Spinach Quesadillas
Ingredients
- 2 tablespoons olive oil
- 10 ounce portobello mushrooms (sliced baby bellas
- 3 cups spinach (around 5 ounces)
- 1/2 teaspoon salt
- 4 flour tortillas
- .75 cup Shredded Mexican cheese
- 4 slices Muenster cheese (2 pieces per quesadilla but that is optional – feel free to use 1 per)
Instructions
- Heat wok or large sauté pan on medium and once that heats up, add oil. Once that heats up add mushrooms and salt and sauté for 5 minutes.2 tablespoons olive oil, 10 ounce portobello mushrooms, 1/2 teaspoon salt
- Add spinach, sauté for 3 minutes. Remove from pan so the veggies don't cook longer3 cups spinach
- Heat a sauté pan on medium and once that heats up add a drop of olive oil. Take a tortilla and swirl it around the pan to spread the oil under it4 flour tortillas
- Add a slice of muenster and half of the Mexican cheese. Cover and let the cheese melt. Keep checking the bottom of the tortilla to make sure it doesn't get too crispy. Lower heat if necessary.75 cup Shredded Mexican cheese, 4 slices Muenster cheese
- Add as much of the mushroom and spinach as you want and place another piece of muenster cheese on top. Cover with another tortilla and flip so you can brown the other side
- Transfer tortilla to a wooden board and cut in quarters
- Serve
- Smile
- Enjoy
Notes
- I always buy pre-packaged organic, triple washed baby spinach but you can use fresh spinach bunches if you prefer. Just make sure to wash the leaves thoroughly, because sand.
- Don’t like spinach? You can use another type of leafy greens like kale or arugula.
- I use baby portobello mushrooms but white button mushrooms work just as well.
- I find using muenster cheese as well as a Mexican blend in the quesadilla makes it super creamy.
- Pre-packaged Mexican blend is a combination of Monterey Jack, cheddar, Asadero, and Queso quesadilla cheese.
- I like to live a little when it comes to quesadillas so I use 2 pieces of muenster cheese per quesadilla but you can just use 1 per so it will cut down on calories.
- When I make this quesadilla for hubby and me, I usually just fold over the tortilla but since I’m making it for the blog, I place one tortilla over the other.
- I use a cast iron pan which is a natural nonstick skillet. Stay away from Teflon pans as you don’t want the chemical to leach into your system.
- You will have leftover spinach and mushroom mixture. I usually make an omelette with the leftovers.
Nutrition
Previously published in March of 2017.