Spinach Mushroom Quesadillas
Crisp flour tortillas hold a savory filling of sautéed mushrooms, spinach, onion, garlic, and melty Monterey Jack cheese.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 8 8-inch tortillas flour tortillas
- 8 ounces mushrooms
- 5 ounces baby spinach
- 2 cups shredded monterey jack cheese
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Thinly slice the mushrooms and onion, mince the garlic, and roughly chop the spinach. (about 5 min)
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, 6 to 8 minutes. (about 8 min) — Medium-high heat
- Stir in the garlic, cumin, salt, and pepper. Cook for 30 seconds, then add the spinach and cook until wilted and any excess liquid has evaporated, 1 to 2 minutes. Transfer the filling to a bowl. (about 2 min) — Medium-high heat
- Wipe out the skillet and return it to medium heat. Brush one side of four tortillas lightly with the remaining olive oil. Place them oil-side down in the skillet, or work in batches if needed. (about 1 min) — Medium heat
- Sprinkle each tortilla with 1/4 cup cheese, leaving a small border. Divide the vegetable filling among them, then top with the remaining cheese. Cover each with another tortilla and cook until the bottoms are golden and the cheese starts to melt, 2 to 3 minutes. (about 3 min) — Medium heat
- Carefully flip the quesadillas and cook until the second sides are crisp and golden and the cheese is fully melted, 2 to 3 minutes more. Transfer to a cutting board and rest for 1 minute before cutting into wedges. Repeat with any remaining quesadillas. (about 6 min) — Medium heat