Crispy Spinach, Mushroom and Onion Quesadillas

Happy Cinco de Mayo! Didn’t I say we love festivals? As if Indian festivals that come almost every other week aren’t enough for us, we are always looking for a new holiday to celebrate and to make something special. Like yesterday, May 4th, after a long school-day and a crazy work-day, the boys  and I spent couple of hours right before dinner time, decorating star wars cookies!! May the fourth be with you! It was so much fun decorating and eating those scrumptious cookies. Please don’t ask what we had for dinner 🙂

Today for cinco de mayo, I really wanted to make fish tacos with homemade corn tortillas. I have not made corn tortillas in a while and now that I was ready to make it I could not find my tortilla press. I probably misplaced it during my recent kitchen renovation. So those corn tortillas and tacos will have to wait for now. Instead, I decided to make spinach mushroom quesadillas using most of the ingredients that I usually have in my refrigerator – mushrooms, spinach, onions, whole wheat tortillas (store-bought of course) and some pepper jack cheese!

Quesadillas are one of our most favorite go-to weeknight dinner or lazy weekend lunch. This is one dish we all love, of course the fillings can vary and the amount of cheese goes up and down depending on whom it is made for. This is a no-fail recipe as you can choose any amount of veggies you like, add more or less cheese, there is no firm proportion. This is also a great way to get the boys eat a lot of  fresh veggies. The fillings can also be made ahead and refrigerated for a few days. These spinach mushroom quesadillas go well with some quick guacamole – avocado, red onion, tomato, jalapeño, garlic, cilantro,  EVOO and some fresh lime juice.

Here is the step by step spinach mushroom quesadillas recipe:

Thinly slice a large onion and some small white mushrooms.

In a large skillet over medium heat, add some oil. Add the sliced onions and cook them until they are lightly caramelized.

Add sliced mushrooms and cook until tender and turning golden for about 5 minutes on medium heat.

Add the spinach, little bit at a time and gently mix it all until the spinach is wilted.

Shred the cheese, I used pepper jack cheese in my recipe, but sometimes I also use mozzarella cheese in which case I add some red pepper flakes to my filling.

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.

Spread a layer of  shredded cheese on top.

Carefully place 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. It does take some practice to flip over a fully loaded quesadillas without making a big mess. 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.

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.

Serve spinach mushroom quesadillas with fresh guacamole or salsa!

If you enjoy mexican flavors, check out this spicy, smoky Chicken Tinga recipe.

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Crispy Spinach, Mushroom and Onion Quesadillas

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Crispy Spinach, Mushroom and Onion Quesadillas - Sautéed vegetables, with spicy pepper jack cheese on whole wheat tortillas, grilled to perfection.

Course: Entree

Cuisine: Mexican

Keyword: quesadillas

Servings: 4

Calories: 400 kcal

Author: Archana Mundhe

Ingredients

• 1 large onion
• 8 oz white mushrooms
• 6 cups baby spinach
• 1 cup shredded pepper jack cheese
• 2 tbsp olive oil
• 6-8 whole wheat tortillas

Instructions

1. Thinly slice a large onion and white mushrooms. In a large skillet over medium heat, add 1 tbsp 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. Add the spinach, little bit at a time and mix it until the spinach is wilted. Remove from heat.
2. 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, 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.
3. Carefully place 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.
4. Serve with fresh guacamole and salsa!

Nutrition Facts

Crispy Spinach, Mushroom and Onion Quesadillas

Amount Per Serving

Calories 400 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 7g 35%

Cholesterol 25mg 8%

Sodium 620mg 26%

Potassium 494mg 14%

Total Carbohydrates 39g 13%

Dietary Fiber 6g 24%

Sugars 5g

Protein 16g 32%

Vitamin A 88.7%

Vitamin C 19.2%

Calcium 38.4%

Iron 19%

* Percent Daily Values are based on a 2000 calorie diet.

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

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