Description
This Spinach and Mushroom Quesadillas recipe is a quick and delicious vegetarian meal featuring sautéed mushrooms, tender spinach, and melty mozzarella cheese wrapped in warm flour tortillas. Perfect for a satisfying snack or light dinner, these quesadillas are crispy on the outside and flavorful on the inside with a hint of spice and creaminess from sour cream.
Ingredients
Scale
Vegetables & Herbs
- 8 oz. mushrooms
- 1/2 lb. frozen chopped spinach (thawed and water squeezed out, about 1 cup loosely packed)
Seasonings & Spices
- 1/4 tsp garlic powder
- 1/4 tsp salt, divided
- 1/4 tsp freshly cracked black pepper, divided
- 1/8 tsp crushed red pepper
Dairy
- 8 oz. mozzarella, shredded
- 1/4 cup sour cream
Other
- 1 Tbsp cooking oil
- 5 7-inch flour tortillas
Instructions
- Sauté Mushrooms: Slice the mushrooms and add them to a skillet with cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium heat until mushrooms release their water and the moisture evaporates completely. Set the mushrooms aside.
- Prepare Spinach: While mushrooms cook, thaw the frozen chopped spinach. Squeeze out as much water as possible to have about one loosely packed cup of spinach.
- Mix Filling: In a bowl, combine the sautéed mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining 1/8 teaspoon each of salt and pepper. Stir well to blend all ingredients evenly.
- Assemble Quesadillas: Spread about 1/2 cup of the cheesy spinach and mushroom mixture over one side of each flour tortilla. Fold the tortilla in half to enclose the filling.
- Cook Quesadillas: Place folded quesadillas in a skillet over medium heat. Cook until the exterior is golden brown and crispy and the cheese inside is melted, about 3-4 minutes per side. No additional butter or oil is necessary, but can be added for a crispier, fried texture.
- Serve: Remove from skillet, slice each quesadilla into wedges, and serve warm.
Notes
- You can substitute or mix in your favorite cheese varieties like cheddar, Monterey Jack, or pepper jack for different flavors.
- To keep quesadillas crispy after cooking, place them on a wire rack instead of a plate.
- Adjust crushed red pepper amount to control the spiciness.
- For gluten-free option, use gluten-free tortillas.
Keywords: spinach quesadillas, mushroom quesadillas, vegetarian quesadillas, easy quesadilla recipe, mozzarella quesadilla