Spinach-and-Mushroom Quesadillas
- Comments()
- Prep Time 25 minutes
- Total Time 35 minutes
- Yield Serves 4
Ingredients
- 2 tablespoons canola oil
- 2 medium red onions, thinly sliced
- 8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
- 6 ounces (about 8 cups) prewashed spinach, shredded
- Coarse salt and ground pepper
- 8 flour tortillas (8-inch)
- 8 ounces (2 cups) pepper Jack cheese, shredded
Directions
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Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
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Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
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Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
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Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
We really enjoyed this recipe. The pepper jack we used was a little too spicy for my young son but we enjoyed the flavor. These also make nice finger foods for a small group.
Yes, where are those ingredients!
Where are the ingredients for this recipe?
LOVED this recipe! I tweaked it slightly by adding one large clove of chopped garlic when the mushrooms were almost finished cooking.
PLEASE add nutritional info!!!
These were SO GOOD!! One of our favorites now. I thought they were better without the salsa.
DON'T BAKE THEM
Just pan grill them with the oil left over in the pan from the veggies. They get beautifully golden and crispy this way. I baked them and they didn't get golden, or crunchy... just soggy.
It saves time and dishes to just use the same pan! Great recipe though!
I made this recipe for my family as a side dish. They all loved it! Instead of red onions, I used Vidalia onions, it worked great. I plan to make it as an appetizer next, and cut it into eights.
This was easy and tasted good. My husband thought that the sweetness of the onions was too much, but I liked it. I made it with the black beans with lime.
This was easy and tasted good. My husband thought that the sweetness of the onions was too much, but I liked it. I made it with the black beans with lime.
This recipe was very easy to make, and the quesadillas tasted great! I liked the departure from regular quesadillas using cheddar cheese or mozz. We don't eat a lot of meat in my house, and this was a great simple recipe without meat. It also goes great with Salsa Verde!
I was curious about the delicious salsa in the picture. Can you please tell what this is and where I can get the recipe for it?
Please add nutritional information to your web recipes. I know the information is in your magazine, but sometimes it is easier to come to the web site. Thank you
I agree. I have been looking for the calory count.
Would you please provide nutritional information with the recipes?
It does look like salsa verdi. I would make a Guacamole to serve with the quesadillas. That would be yum.
It looks like salsa verde, which is made from tomatillos.
It looks like salsa verde, which is made from tomatillos.
What is the salsa in the picture?
Is that a salsa verde in the pic?
SImply Superb. One of the best quesadillas recipe I have ever come across. My family loved it.
I used lowfat wheat tortillas and they took longer in the oven but still turned out really tasty!