Name: Crispy Spinach, Mushroom and Onion Quesadillas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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 )

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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.

stack of spinach and mushroom quesadiilas with chips, avocado and lime on the side

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.

spinach, mushrooms , tomatoes and cilantro on a cutting board

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

stack of spinach mushroom and onion quesadillas on a white plate

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.

baby spinach, sliced mushrooms and onions on a wooden cutting board

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.

sauteed onions, mushrooms and baby spinach in a pan

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.

tortilla topped with spinach, onion and mushroom filling

Step 7: Spread a layer of shredded cheese on top.

cheese topped on a tortilla over spinach and mushroom filling

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!

stack of spinach and mushroom quesadillas

If you enjoy Mexican flavors, check out some of out other favorite recipes:

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5 from 7 votes

Crispy Spinach, Mushroom and Onion Quesadillas

These delicious crispy mushroom quesadillas are packed with veggies topped with spicy pepper jack cheese on tortillas and cooked to perfection.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Entree

Cuisine: Mexican

Servings: 4

Calories: 431kcal

Author: Archana Mundhe

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.

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 in New Jersey with my husband and two sons.

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Ingredients

Steps

Tips

Crispy Spinach, Mushroom and Onion Quesadillas

Ingredients

Instructions

Notes

Nutrition

Author: Archana

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