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Spinach & Mushroom Quesadillas: Easy Vegetarian Delight

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Get ready to fall head over heels for these Spinach And Mushroom Vegetarian Quesadillas. Bursting with flavor and incredibly easy to make, they are the ultimate answer to busy weeknights!

Ingredients

Scale
  • 5–6 ounces (150-170g) fresh spinach
  • 1 medium onion
  • 2–3 cloves garlic
  • Cremini mushrooms (or white button mushrooms)
  • 1 tablespoon olive oil or butter
  • Monterey Jack cheese (or Mexican blend, sharp cheddar, or mild provolone)
  • Large flour tortillas (10-12 inch)
  • Salt
  • Freshly ground black pepper
  • Cumin (optional)
  • Smoked paprika (optional)
  • Cayenne pepper (optional)
  • Dried oregano (optional)

Instructions

  1. Prep Your Ingredients: Finely dice about half a medium onion and mince 2-3 cloves of garlic. Slice your mushrooms thinly, about 1/4-inch thick. If using fresh spinach, give it a quick rinse. If using frozen, thaw and squeeze out all excess water. Shred your cheese if it isn't pre-shredded.
  2. Sauté the Aromatics: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  3. Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Increase the heat slightly to medium-high. Cook, stirring occasionally, for about 5-8 minutes, or until the mushrooms have released their liquid and are nicely browned and tender.
  4. Wilt the Spinach: Add the fresh spinach (or well-drained frozen spinach) to the skillet. Cook for just 2-3 minutes, stirring, until the spinach is fully wilted. If there's any significant excess liquid in the pan, try to tip it out or let it evaporate by cooking for another minute.
  5. Season the Filling: Remove the skillet from the heat. Season the spinach and mushroom mixture generously with salt and freshly ground black pepper. Add any additional spices like a pinch of cumin, smoked paprika, or a dash of cayenne for a little kick. Stir everything together well.
  6. Assemble and Cook Your Quesadillas: Wipe out your skillet if needed, or grab a clean, dry skillet of similar size. Heat it over medium heat. Place one large flour tortilla in the hot skillet. Sprinkle about 1/4 cup of shredded cheese evenly over one half of the tortilla. Spoon about 1/3 to 1/2 cup of your spinach and mushroom filling over the cheese on the same half. Sprinkle another 1/4 cup of cheese over the filling. Allow the tortilla to cook for about 2-3 minutes, or until the bottom is lightly golden brown and the cheese starts to melt. Carefully fold the empty half of the tortilla over the filling. Gently press down with a spatula to encourage even cooking and melting. Cook for another 2-3 minutes, pressing occasionally, until both sides are golden brown and crispy, and the cheese is fully melted.
  7. Serve Immediately: Transfer the cooked quesadilla to a cutting board. Let it rest for a minute or two before slicing it into wedges using a pizza cutter or sharp knife. Serve hot with your favorite accompaniments like salsa, guacamole, sour cream, or hot sauce! Repeat the process for any remaining quesadillas.

Nutrition

Keywords: Don't overfill the quesadilla to avoid breaking. Ensure the filling is dry for a crispy result. Medium heat is best for even cooking and melting.

Find it online: https://softtasty.com/spinach-mushroom-quesadillas-easy-vegetarian-delight/