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Crispy Spinach, Mushroom and Onion Quesadillas

Entrees, vegetarian ·

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Crispy spinach mushroom quesadillas with sweet caramalized onions, mushrooms, spinach on whole wheat tortillas loaded with pepper jack cheese makes a delicious lunch or dinner.stack of spinach and mushroom quesadiilas with chips, avocado and lime on the sideQuesadillas are one of our most favorite go-to weeknight dinner or lazy weekend lunch. These veggie quesadillas can be served as snacks for parties making them a perfect easy vegetarian starter dish.spinach, mushrooms , tomatoes and cilantro on a cutting board

Why we love Spinach and Mushroom Quesadillas:

  • no-fail recipe
  • great way to get kids to eat vegetables
  • you can add more or less cheese
  • healthy and nutritious meal in 20 minutes
  • Meal Prep recipe – make the filling ahead of time

Ingredients for veggie quesadillas

  • I like to use baby spinach as it is pre-washed and there is no need to chop. You can also use regular spinach in this recipe, just make sure its thoroughly dried and then rough chopped. Frozen spinach will also work well in this recipe, simply thaw and squeeze out all the excess water.
  • We love pepper jack cheese in this recipe. I have also used mozarella cheese and it tastes delicious. To make vegan quesadillas, try the Go Veggie cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
  • I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato and habernaro 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 were spot on. And if you are wondering where to buy them, many local grocery stores including whole foods carry Siete tortillas.

Step by step Spinach Mushroom Quesadillas recipe:

  • Thinly slice a large onion and white mushrooms.
baby spinach, sliced mushrooms and onions on a wooden cutting board
  • In a large skillet over medium heat, add some oil. Add the sliced onions and cook them until they are lightly caramelized.
onions being sauteed in a pan
  • Add sliced mushrooms and cook until tender and turning golden for about 5 minutes on medium heat.
sauteed onions and mushrooms in a pan
  • Add the baby spinach, little bit at a time and gently mix it all until the spinach is wilted.
sauteed onions, mushrooms and baby spinach in a pan
  • Shred the cheese, we love pepper jack cheese in this recipe, but sometimes I also use mozzarella cheese in which case I add some red pepper flakes to the filling.
shredded cheese
  • 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.
tortilla topped with spinach, onion and mushroom filling
  • Spread a layer of  shredded cheese on top.
cheese topped on a tortilla over spinach and mushroom filling
  • 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 helps the quesadilla stick together and makes it easier to flip over.
  • Pro Tip – 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. spinach and mushroom quesadilla cut into triangles
  • Serve spinach mushroom quesadillas with fresh guacamole or salsa!
stack of spinach and mushroom quesadillas If you enjoy mexican flavors, check out some of out other favorite recipes: ★ Have you tried this spinach mushroom quesadillas recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
5 from 2 votes
stack of spinach and mushroom quesadiilas with chips, avocado and lime on the side
Print
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: 431 kcal
Author: Archana Mundhe
Ingredients
  • 1 large onion
  • 8 oz white mushrooms
  • 6 cups baby spinach
  • 1 cup shredded pepper jack cheese
  • 3 tbsp 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 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.

  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 431 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 25mg8%
Sodium 620mg27%
Potassium 494mg14%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 6g7%
Protein 16g32%
Vitamin A 4437IU89%
Vitamin C 16mg19%
Calcium 384mg38%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.Update Notes: This recipe was originally posted in 2017, but was updated in Sep 2019 with new photos.

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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Comments

  9. 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. 🙂

    Reply

  10. 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 🙂

    Reply

  12. 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!

    Reply

    • 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!

      Reply

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