Description
Whip up these mouthwatering Spinach and Mushroom Quesadillas tonight! Packed with flavor and ready in minutes, they’re the perfect quick and healthy meal for your busy schedule. Enjoy the melty cheese, savory mushrooms, and nutrient-rich spinach all wrapped up in a crispy tortilla. Try the recipe now and make your dinner time extra special!
Ingredients
Scale
- 8 oz. mushrooms: Imparts an earthy flavor and meaty texture.
- 1 Tbsp cooking oil: Ensures even sautéing of mushrooms.
- 1/4 tsp garlic powder: Adds a subtle hint of garlic.
- 1/4 tsp salt, divided: Enhances the overall taste.
- 1/4 tsp freshly cracked pepper, divided: Provides a slight heat.
- 1/8 tsp crushed red pepper: Introduces a spicy kick.
- 1/2 lb. frozen chopped spinach: Offers a nutritional boost and color.
- 8 oz. mozzarella, shredded: Brings creaminess and meltiness.
- 1/4 cup sour cream: Adds a tangy richness, enhancing creaminess.
- 5 7-inch flour tortillas: The perfect canvas for the filling.
Instructions
- Begin by slicing the mushrooms and sautéing them with cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper until their moisture evaporates.
- Thaw and squeeze the spinach to remove excess water, aiming for a loosely packed cup.
- In a bowl, combine the sautéed mushrooms, spinach, mozzarella, sour cream, and the remaining salt and pepper.
- Distribute approximately ½ cup of the filling across one side of each tortilla, then fold to enclose.
- Toast the quesadillas in a skillet over medium heat until they achieve a golden-brown crispness outside and melty inside.
Notes
- Variations: Feel free to experiment with different cheeses or add herbs for extra flavor.
- Serving: Pair with salsa, guacamole, or sour cream for added zest.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in a skillet over medium heat to restore the quesadilla’s crispiness. Avoid the microwave, which can make it soggy.
- Freezing: Assemble the quesadillas without cooking, wrap individually, and freeze. Cook from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired