Quesadillas are one of our favorite go-to for school lunchboxes, weeknight dinners, and lazy weekend lunches. These quesadillas can also be served as a snack or appetizer for parties making them a perfect easy vegetarian starter dish. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Love homemade Mexican food? Try these simple recipes for the Black Bean Quesadillas and the Enchilada Casserole.
Why We Love These EASY Quesadillas
no-fail recipe great way to get kids to eat vegetables add more or less cheese delicious 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.
How to Make Spinach Mushroom Quesadillas
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 a 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 it into 4(more or less) slices using a pizza cutter. Serve spinach mushroom quesadillas with fresh guacamole or salsa!
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. Perfect Lunch Box recipe that is easy and hearty.
More Mexican-Inspired Recipes You’ll Love
Spicy Chicken Tinga Instant Pot Chicken Tortilla Soup Black Bean and Corn Quesadillas One Pot Chicken Enchilada Quinoa Instant Pot Spicy Taco Pasta Vegetarian Enchilada Casserole
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Recipe
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