Ingredients
Scale
- 1 tbsp Olive Oil: Extra virgin recommended for flavour, used for sautéing the vegetables.
- 8 oz (about 2 cups) Cremini Mushrooms: Also known as baby bellas, sliced thinly. They provide a meaty texture and earthy flavour. White button mushrooms work too.
- 2 cloves Garlic: Minced finely. Adds aromatic depth to the filling. Adjust to your taste preference.
- 5 oz (about 5–6 cups, packed) Fresh Baby Spinach: Washed thoroughly. It wilts down significantly but adds essential nutrients and colour.
- 1/4 tsp Salt: Or to taste. Enhances the flavours of the vegetables and cheese.
- 1/4 tsp Black Pepper: Freshly ground preferred for better flavour.
- Optional: 1/4 tsp Red Pepper Flakes: Adds a gentle warmth. Omit if you prefer no spice.
- 4 Large Flour Tortillas: (Approx. 10-inch diameter). Whole wheat tortillas can be used for added fiber. Ensure they are soft and pliable.
- 1.5 cups Shredded Cheese: A blend of Monterey Jack and Cheddar works beautifully for meltability and flavour. Pepper Jack adds spice, Oaxaca melts exceptionally well. Use your favourite melting cheese.
- Optional: Butter or Cooking Spray: For greasing the pan/griddle to achieve an extra crispy tortilla exterior.
Instructions
- Prepare the Vegetables: Ensure your mushrooms are cleaned (wiped with a damp cloth, not washed ideally, to prevent sogginess) and sliced thinly. Mince the garlic cloves. Wash the baby spinach thoroughly and pat it as dry as possible – excess water can make the quesadillas soggy.
- Sauté the Mushrooms: Heat the olive oil in a large skillet or frying pan over medium heat. Once shimmering, add the sliced mushrooms. Cook, stirring occasionally, for about 5-7 minutes, or until they release their liquid and start to brown nicely. Browning develops their deep, savoury flavour.
- Add Aromatics and Spinach: Add the minced garlic and optional red pepper flakes to the skillet with the mushrooms. Cook for about 30-60 seconds until fragrant, being careful not to burn the garlic. Add the fresh spinach to the pan – it might seem like a lot, but it will wilt quickly. You may need to add it in batches. Stir gently until the spinach has wilted down completely, which should take about 2-3 minutes.
- Season and Finish Filling: Season the mushroom and spinach mixture with salt and black pepper. Stir well to combine. Taste and adjust seasoning if necessary. Remove the filling mixture from the skillet and set it aside in a bowl. Wipe out the skillet if needed, especially if there’s excess moisture.
- Assemble the Quesadillas: Lay one large flour tortilla flat on a clean surface or plate. Sprinkle about 1/4 cup of the shredded cheese evenly over one half of the tortilla. Spoon roughly one-quarter of the spinach-mushroom filling over the cheese. Sprinkle another 1/4 cup of cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape. Press down gently. Repeat this process for the remaining 3 tortillas.
- Cook the Quesadillas: Heat the same large skillet (or a clean one, or a griddle) over medium heat. You can lightly grease the pan with butter or cooking spray for extra crispiness and browning, though it’s optional if using a non-stick pan. Carefully place one assembled quesadilla into the hot skillet.
- Brown and Melt: Cook for about 3-5 minutes per side. The tortilla should become golden brown and crispy, and the cheese inside should be completely melted and gooey. Use a spatula to carefully flip the quesadilla halfway through cooking. Adjust the heat if the tortilla is browning too quickly before the cheese melts (turn it down slightly) or not browning enough (turn it up slightly).
- Repeat: Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the cooking process with the remaining assembled quesadillas, adding more butter or spray to the pan if needed between batches.
- Serve: Let the quesadillas rest for a minute or two before cutting. This allows the cheese to set slightly, making them easier to handle. Cut each quesadilla into 2 or 3 wedges using a sharp knife or a pizza cutter. Serve immediately with your favourite toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 500
- Fiber: 7g
- Protein: 25g