Crispy Mushroom and Spinach Quesadillas
Ingredients
- 4flour tortillas (8-inch)
- 12 ouncemushrooms
- 4 cupfresh spinach
- 1½ cupsharp cheddar cheese (shredded)
- 1 mediumyellow onion
- 2 clovesgarlic
- 2 tablespoonolive oil
- ¼ teaspoonsalt
- ⅛ teaspoonblack pepper
- ¼ teaspooncumin
Prep
- 01
Dice mushrooms into roughly 1/2-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
- 04
Shred 1.5 cups sharp cheddar cheese if not pre-shredded.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 02
Add mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown. Transfer to a plate.
- 03
In the same skillet, add 0.5 tablespoon olive oil. Add onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- 04
Return mushrooms to the skillet, then add spinach in batches, stirring until wilted, about 2 minutes total. Stir in salt, pepper, and cumin. Remove from heat and let cool slightly.
- 05
Wipe out the skillet and return to medium heat. Place one tortilla in the skillet and sprinkle 1/3 cup cheese on one half.
- 06
Spoon about 1/2 cup mushroom-spinach filling onto the cheese, then top with another 1/3 cup cheese. Fold tortilla in half.
- 07
Cook for 2 to 3 minutes until the bottom is golden and crispy, then flip carefully and cook the other side for 1 to 2 minutes until golden and cheese is melted.
- 08
Transfer to a cutting board and repeat with remaining tortillas and filling. Cut each quesadilla into 3 wedges and serve warm.
Spice Tips
For a smoky depth, add 1/4 teaspoon smoked paprika to the filling. For heat, sprinkle red pepper flakes into the filling or serve with a spicy salsa. Fresh cilantro stirred in just before serving adds brightness.
Serve with sour cream, salsa, or guacamole. Quesadillas can be made ahead and reheated in a 350°F oven for 5 minutes.