Crispy spinach mushroom quesadillas with sweet caramelized onions, mushrooms, spinach on whole wheat tortillas loaded with pepper jack cheese makes a delicious lunch or dinner.
Quesadillas are one of our most favorite go-to weeknight dinners or lazy weekend lunch. These veggie quesadillas can be served as snacks for parties making them a perfect easy vegetarian starter dish.
Here is why I love these EASY Quesadillas:
- no-fail recipe
- great way to get kids to eat vegetables
- you can add more or less cheese
- a healthy and nutritious meal in 20 minutes
- Meal Prep recipe - make the filling ahead of time
Ingredients
- Baby Spinach - Use pre-washed baby spinach and there is no need to chop. You can also use regular spinach in this recipe, just make sure it's thoroughly dried and then roughly chopped. Frozen spinach will also work well in this recipe, simply thaw and squeeze out all the excess water.
- Mushrooms - White mushrooms work the best but feel free to use your fav mushrooms. Remember to wash and then pat dry them well so the filling does not become watery
- Onions - Sliced Red or Yellow Onion, sautéed in oil add a nice hint of sweetness to the filling
- Cheese - We love pepper jack cheese in this recipe. I have also used mozzarella cheese and it tastes delicious. To make vegan quesadillas, try Miyoko's Creamery Vegan Cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
- Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato, and habanero tortillas or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and textures are spot on. And if you are wondering where to buy them, many local grocery stores including whole foods carry Siete tortillas.
Steps
Here is my Step by step recipe:
Step 1: Rinse and dry the mushrooms. Thinly slice the onion and mushrooms.
Step 2: In a large skillet add some oil. Add the sliced onions and cook them on medium heat until they are lightly caramelized.
Step 3: Add sliced mushrooms and cook until they are tender, about 5 minutes on medium heat. Note: Do not cover the pan so any of the excess moisture can evaporate
Step 4: Add the baby spinach, a little bit at a time, and gently mix it all until the spinach is wilted.
Step 5: Shred the cheese, we love pepper jack cheese in this recipe. Sometimes I also use mozzarella cheese in which case I add some red pepper flakes to the filling.
Step 6: Heat a large skillet/grilling pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute. Flip with a spatula, spread a thin layer of the cooked veggies.
Step 7: Spread a layer of shredded cheese on top.
Step 8: Carefully place the second tortilla on top of the cheese and press it gently with the spatula. Add few more drops of oil while pressing gently. Pressing helps the quesadilla stick together and makes it easier to flip over.
Cook the other side until both sides are nice and crispy golden brown and the cheese starts to melt. Gently put the quesadilla on a cutting board and cut into 4(more or less) slices using a pizza cutter.
Tips
- Depending on how big your tortilla is, it might be a good idea to just spread the filling and cheese on half of the tortilla and then fold over the other half on top.
- You can prep the filling 2 to 3 days in advance. Keep it refrigerated.
Serve spinach mushroom quesadillas with fresh guacamole or salsa!
If you enjoy Mexican flavors, check out some of out other favorite recipes:
- Spicy Chicken Tinga
- Instant Pot Chicken Tortilla Soup
- Black Bean and Corn Quesadillas
- One Pot Chicken Enchilada Quinoa
- Instant Pot Spicy Taco Pasta
★ Have you tried this spinach mushroom quesadillas recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Crispy Spinach, Mushroom and Onion Quesadillas
Ingredients
- 1 large onion thinly sliced
- 8 oz white mushrooms rinsed, dried and sliced
- 6 cups baby spinach
- 1 cup shredded pepper jack cheese
- 3 tablespoons oil
- 8 whole wheat tortillas
- 1 teaspoon red chili flakes optional
Instructions
- In a large skillet over medium heat, add 1 tablespoon oil. Add the sliced onions and cook them until they are lightly caramelized.
- Add sliced mushrooms and cook until tender for about 5 minutes on medium heat. Do not cover after adding the mushrooms so any excess moisture can be evaporated.
- Add the spinach, a little bit at a time, and mix it until the spinach is wilted. Remove from heat.
- Heat a large griddle or pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute, flipping with a spatula until the tortilla is hot. Spread a thin layer of the cooked veggies on the tortilla. Spread a layer of shredded cheese on top.
- Carefully place the second tortilla on top of the cheese and press it gently with the spatula. Add few more drops of oil while pressing gently. Pressing will help the quesadilla stick together and should be easier to flip it over. Cook until both sides are nice and crispy golden brown and the cheese starts to melt! Gently put the quesadilla on a cutting board and cut into 4(more or less) slices using a pizza cutter.
- Serve with fresh guacamole and salsa.
Notes
- Cheese - We love pepper jack cheese in this recipe. I have also used mozzarella cheese and it tastes delicious. To make vegan quesadillas, try Miyoko's Creamery Vegan Cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
- Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato, and habanero tortillas or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and texture are spot on. Many local grocery stores including whole foods carry Siete brand tortillas.
Nutrition
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Update Notes: This recipe was originally posted in 2017, but was updated in Sep 2019 with new photos.
Fairytales & Foibles says
You just made my mouth water! 🙂 Yum!
Archana says
Thank you ❤️❤️
Hans Susser says
Great !Another winner with this dish 🙂 Cheers 🙂
Regards,
Hans
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http://www.ChefsOpinion.org
Archana says
Thank you for kind words!!
healthyindiankitchen says
Absolutely love the colours! and these look fantastic! Mexican being one of my favorite cuisines, I am sure going to give these a shot :)...thanks for sharing 🙂
Archana says
Thank you!! I hope you like it!
srividhya says
Wonderful.. Happy cincodemayo..
Archana says
Thank you Srividya!
Freda @ Aromatic essence says
Looks so good! Yum!
Archana says
Thank you Freda!!
Sudhir Suvarna says
Are you on Instagram, Archana ?
Archana says
Yes! Please check Ministry_of_curry
Sudhir Suvarna says
Followed you....Easier to like all your work there. 🙂
Archana says
Thank you!
Sudhir Suvarna says
I messaged you on Instagram...
Sudhir Suvarna says
Followed you.
JD says
Hey 🙂 the pics of food in your website are awesome. Loved it
Archana says
Thank you for your kind words!!
Sudhir Suvarna says
Reblogged this on Suvarna Ventures and commented:
You won't be hungry for days once you try this for sure. Another one from Archana's kitchen.
Mann Kaundal says
Hey Archana!
What a Dish! and so easy to make. Loaded with nutrition as well. Thanks for sharing. You have earned one admirer here. I'll be trying my hand on this one. 🙂
Archana says
Thank you Mann for your lovely comments and following me! I hope you enjoy the quesadillas as much as I do.
Mann Kaundal says
Hi. 🙂
Kudos to you and your passion.
Your Quesadillas were so tempting.
Though I am a foodie and a health enthusiast but not equally good in kitchen. I am hoping to follow some of yours recipes. 🙂
Archana says
Thank you Mann for your kind words!
meetruchisharma says
Hi Archana, great to connect with you. I loved this recipe. I make quesadillas for my fam as well and they are a complete favorite with them. I have tried the tomato, onion, cheese, corn and capsicum ones and they turned out amazing. Thanks for sharing this recipe, will surely try! Happy cooking and stay connected 🙂
Archana says
Thank you Ruchi!
Grubbing With Jess says
Quesadillas are one of my favorite foods! I'm definitely going to be trying this one out!!
Archana says
Mine too, Jess! Do let me know how they come out for you.
annika says
Love the recipe... in my case, I would need a lot of practicing to flip it without making a mess, but my son just looked at it and said "Make it!" So I guess, there's no getting out of it now!
Archana says
Thank you Annika! So here is an easier way, Warm up one tortilla, spread the veggies and cheese on the half side of the tortilla. Then fold over the other half over the filling. Press with a spatula and cook for a minute. Once the cheese starts to melt, flip over the other side and cook for few more minutes. Even your son can make them. Let me know how you guys make out!
annika says
Yes, I saw that you had mentioned the easy way in your post and thought... "Yeah that's for me!" But I will try the more difficult way, maybe I won't be so bad at it! 🙂
Archana says
Go for it!!
tingleurtastebuds says
Am drooling here Archana. An easy but wholesome attack of quesadillas. Yumm.
Meena
Archana says
Thank you Meena! We love quesadillas too, healthy and yummy!
Starr @ The Misfit Baker says
These look wonderful! I love quesadillas! ?
Archana says
Thank you!
Medha Rajamanur says
Made a great school lunch due to its simplicity, easy yet yummy.
Archana says
Thank you for the feedback Medha! Do try out the black bean and corn quesadillas too.
Prajakti says
Hi Archana! Looks like a great recipe! And spinach and mushrooms is one of my favorite combos! One question- no salt pepper or any other spices for this one?
Archana says
I love to bring out the flavors of mushrooms and spinach, it has some red chili flakes for spice and the pepper jack cheese also adds a nice touch of flavor without overpowering!
Rupali says
This recipe is quick and delicious! I never was a fan of mushrooms, but that has definitely changed! This quesadilla recipe is just what a busy mom of two with a full time job has been looking for- an easy weeknight meal with tons of flavor and very little prep time. A hit in our household!
Ritika Satiani says
Amazing recipe that kids devour!
Ilze says
This is one of my favorite recipes too make. It's just so easy but oh so tasty!
I do like to add sweet potato to make it a bit more filling. *chef's kiss!