Crispy Spinach Mushroom Quesadilla

$- 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (shiitake or button) - 1 cup shredded mozzarella cheese These main ingredients create a tasty filling. Fresh spinach adds color and nutrients. Mushrooms bring umami flavor and texture. Mozzarella cheese melts well, giving you that gooey goodness. - 4 large flour tortillas - 4 large whole wheat tortillas You can choose between flour and whole wheat tortillas. Flour tortillas are soft and chewy. Whole wheat ones offer a nutty taste and more fiber. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Seasoning is key to flavor. Olive oil helps with cooking and adds richness. Garlic powder and onion powder give depth to the dish. Salt and pepper round out the taste perfectly. {{ingredient_image_1}} First, we need to sauté the mushrooms. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of sliced mushrooms. Cook them for about 5 minutes. Watch for them to caramelize. This step brings out their flavor. Next, add 2 cups of chopped fresh spinach to the skillet. It's time to spice things up! Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Stir this mix until the spinach wilts, which takes about 2-3 minutes. Remove the skillet from the heat and let it cool slightly. Now, let’s layer our quesadilla. Place two large tortillas on a clean surface. Sprinkle half of 1 cup of shredded mozzarella cheese evenly over each tortilla. Divide the spinach and mushroom mixture between the tortillas. Spread it evenly over the cheese. Top with the rest of the mozzarella cheese. Finally, cover with the other two tortillas. It’s cooking time! In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Carefully place one quesadilla in the skillet. Cook it for about 3-4 minutes. You want the bottom to be golden brown and crispy. Now, it’s time to flip the quesadilla. Use a large spatula to do this. Cook for another 3-4 minutes until the other side is golden and the cheese has melted. Repeat these steps for the second quesadilla. Once cooked, take them out of the skillet. Let them cool for a minute before cutting into wedges. Enjoy your crispy spinach mushroom quesadilla! To get that perfect crispy texture, oil and cooking time matter a lot. Use just enough oil to coat the skillet. This helps the quesadilla brown nicely without soaking through. I recommend using two tablespoons of olive oil in total. Cook the quesadilla for about 3-4 minutes on each side. This gives it that golden-brown look and crunch. Set your skillet to medium heat. Too high, and you'll burn the quesadilla. Too low, and it won’t crisp up well. A medium heat allows the cheese to melt while the tortilla gets crispy. Pair your quesadilla with salsa and sour cream. The cool sour cream balances the heat from the salsa. This makes every bite tasty! For garnishing, try fresh cilantro or lime wedges. They add a bright color and flavor. A little squeeze of lime boosts the taste. When cooking, I suggest using a non-stick skillet. It helps prevent sticking and makes flipping easier. A cast-iron skillet can also work well for that nice crisp. For flipping, use a large spatula. It should be wide enough to support the whole quesadilla. This helps you flip without spilling the filling. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms will enhance the flavor and texture of your quesadilla, making it more vibrant and delicious. Experiment with Cheese: While mozzarella is great for melting, you can also mix in other cheeses like cheddar or pepper jack for an extra flavor kick. Keep it Crispy: Ensure your skillet is hot enough before adding the quesadilla to achieve that perfect golden-brown crust. Customize Your Fillings: Feel free to add other ingredients like bell peppers, onions, or even cooked chicken for a heartier meal. {{image_2}} You can add more veggies to your quesadilla for extra flavor and nutrition. Try bell peppers or onions for a sweet crunch. These veggies cook well and blend nicely with spinach and mushrooms. You might also enjoy other greens like kale or Swiss chard. These greens add a hearty taste and boost the health factor. If you want to change up the cheese, consider using pepper jack or cheddar cheese. These options give a different taste and melt beautifully. For those who prefer dairy-free, there are great cheese options available. Look for brands that offer plant-based mozzarella or cheddar. This way, everyone can enjoy a tasty quesadilla. Want to make your quesadilla more filling? Adding protein is a great idea. You can include black beans or shredded cooked chicken for a hearty bite. If you prefer a meat-free option, tofu or tempeh works well. Both add protein and soak up flavors from the filling. This makes your quesadilla satisfying and delicious. To keep your crispy spinach mushroom quesadillas fresh, store them properly. Place leftovers in an airtight container. You can stack them with parchment paper between each quesadilla. This prevents sticking. Refrigerate them within two hours of cooking. They will stay good for up to three days. You can reheat quesadillas in the oven or microwave. For the oven, preheat it to 350°F. Place the quesadilla on a baking sheet. Heat for about 10-15 minutes until warm. This method keeps them crispy. If using a microwave, place the quesadilla on a microwave-safe plate. Heat for 1-2 minutes. This method is faster but may make them soft. To maintain crispiness, you can place a paper towel under the quesadilla while microwaving. Freezing quesadillas is easy. Prepare them as usual, but don’t cook them. Once assembled, wrap each quesadilla tightly in plastic wrap. Then place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, take one out and thaw it in the fridge overnight. Then cook as directed. This way, you can enjoy a quick meal anytime! Yes, you can use frozen spinach. First, make sure to thaw it. Squeeze out any extra water. This step helps avoid a soggy quesadilla. Use about 1 cup of thawed spinach in place of fresh. Just add it to the skillet with the mushrooms, just as you would fresh spinach. This keeps the flavor strong. Cutting a quesadilla into wedges is easy. After cooking, let it cool for a minute. Place it on a cutting board. Use a sharp knife or pizza cutter. Cut it into four or six wedges for even pieces. This way, everyone gets a nice share. You can make it as spicy as you like. Add sliced jalapeños to the filling. You can also sprinkle some chili powder or cayenne pepper in the mix. If you want a milder taste, skip the spicy options. Enjoy your quesadilla your way! This blog post covered how to make a tasty quesadilla using fresh ingredients. You learned about key ingredients like spinach, mushrooms, and cheese. We discussed how to prepare the filling, assemble the quesadilla, and cook it to crispy perfection. In closing, feel free to experiment with variations or serve it with tasty sides. Enjoy trying these methods and make your quesadilla unique! Happy cooking!$

Crispy Spinach Mushroom Quesadilla

A delicious and crispy quesadilla filled with sautéed spinach and mushrooms, topped with melted mozzarella cheese.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 2

Calories 400 kcal

Ingredients

2 cups fresh spinach, chopped
1 cup mushrooms, sliced (shiitake or button)
1 cup shredded mozzarella cheese
4 large tortillas (flour or whole wheat)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
optional salsa and sour cream for serving

Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sliced mushrooms and sauté for about 5 minutes until they start to caramelize.
Add the chopped spinach to the skillet, along with garlic powder, onion powder, salt, and pepper. Cook until the spinach wilts, about 2-3 minutes.
Remove the skillet from heat and let the spinach-mushroom mixture cool slightly.
Lay out two tortillas on a clean surface. Sprinkle half of the shredded mozzarella cheese evenly over each tortilla.
Divide the spinach and mushroom mixture between the two tortillas, spreading it evenly over the cheese.
Top with the remaining mozzarella cheese and then cover with the other two tortillas.
In a clean skillet (or the same one wiped clean), heat the remaining tablespoon of olive oil over medium heat.
Carefully place one quesadilla in the skillet and cook for about 3-4 minutes, until the bottom is golden brown and crispy.
Flip the quesadilla using a large spatula, and cook for another 3-4 minutes on the other side until golden and the cheese has melted.
Repeat the same steps for the second quesadilla.
Once cooked, remove from the skillet and let cool for a minute before cutting into wedges.

Notes

Serve on a colorful plate, cut into wedges, with salsa and sour cream on the side. Garnish with fresh cilantro or lime wedges.

Keyword cheese, mushroom, quesadilla, spinach, vegetarian