Ingredients
Mushroom Mixture
- 8 oz. mushrooms, sliced
- 1 Tbsp cooking oil
- ¼ tsp garlic powder
- ⅛ tsp crushed red pepper
- ⅛ tsp salt
- ⅛ tsp freshly cracked pepper
Spinach Filling
- ½ lb. frozen chopped spinach, thawed and water squeezed out (about 1 cup loosely packed)
- 8 oz. shredded mozzarella cheese
- ¼ cup sour cream
- ⅛ tsp salt
- ⅛ tsp freshly cracked pepper
Quesadillas
- 5 7-inch flour tortillas
Instructions
- Sauté the mushrooms: Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Cook over medium heat, stirring occasionally, until the mushrooms release all their moisture and the water evaporates. Remove from heat and set aside.
- Prepare the spinach: While the mushrooms cook, thaw the frozen chopped spinach completely. Once thawed, squeeze out as much water as possible so that you have roughly one cup of loosely packed spinach.
- Mix the filling: In a bowl, combine the cooked mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining salt and pepper. Stir well until the mixture is evenly blended.
- Assemble the quesadillas: Lay out each tortilla and spoon about ½ cup of the cheesy spinach mushroom filling onto one half of the tortilla. Spread the mixture evenly, then fold the tortilla over to enclose the filling.
- Cook the quesadillas: Heat a clean skillet over medium heat. Place each folded quesadilla in the skillet and cook until the outside is golden brown and crispy and the cheese has melted inside. Flip once to cook both sides evenly. No additional oil or butter is necessary, but adding some will create a more fried texture if preferred.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately while warm and melty.
Notes
- Make sure to squeeze out as much water as possible from the thawed spinach to prevent soggy quesadillas.
- For a spicier version, increase the crushed red pepper according to your taste.
- You can substitute mozzarella with a Mexican cheese blend or cheddar if preferred.
- Adding a small amount of oil or butter while cooking the quesadillas results in a crispier texture.
- Serve with salsa, guacamole, or sour cream for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
