Here’s a simple, tasty way to make a spinach mushroom quesadilla! I’ll break it down step by step. 🥬🍄🧀
Ingredients (for 1–2 quesadillas)
- 2 large flour tortillas
- 1 cup fresh spinach, roughly chopped
- ½ cup mushrooms, sliced (button or cremini work well)
- ½ cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 small onion, finely chopped (optional)
- 1–2 tsp olive oil or butter
- Salt and pepper to taste
- Optional extras: garlic powder, chili flakes, or a squeeze of lime
Instructions
- Cook the veggies
- Heat 1 tsp olive oil in a skillet over medium heat.
- Add onions (if using) and cook until soft, about 2–3 minutes.
- Add mushrooms and cook until they release moisture and start to brown, ~5 minutes.
- Toss in the spinach and cook until wilted, ~1–2 minutes.
- Season with salt, pepper, and any optional spices. Remove from heat.
- Assemble the quesadilla
- Place a tortilla on a clean surface.
- Sprinkle half of the cheese evenly over it.
- Spread the cooked spinach and mushrooms on top.
- Add the remaining cheese on top of the veggies (this helps it stick).
- Cover with the second tortilla.
- Cook the quesadilla
- Heat a skillet over medium heat and add a tiny bit of butter or oil.
- Place the quesadilla in the skillet and cook for 2–3 minutes until golden brown.
- Carefully flip and cook the other side until cheese melts and the tortilla is crispy.
- Serve
- Let it rest 1 minute, then cut into wedges.
- Serve with salsa, guacamole, or sour cream.
If you want, I can also give a super quick 5-minute version that skips the skillet for mushrooms and just melts everything in the microwave—perfect for fast lunch!
Do you want me to do that?
