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Spinach-and-Mushroom Quesadillas

The quesadillas can be assembled through step 3 several hours ahead of time; refrigerate until ready to bake. Serve them with your favorite salsa.

  • prep: 25 mins
    total time: 35 mins
  • servings: 4




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

Everyday Food, March 2004



Reviews (23)

  • Jolo 26 Oct, 2013

    Made this for an appetizer for a get together on the patio. I prepared these in advance by cooking and cooling the filling & assembling quesadillas. I oiled the outside of the flour tortillas and stacked them, separating each quesadilla with plastic wrap. Kept them cool in refrigerator until I was ready to grill them. I cut into eighths and served them on a large cutting board with sour cream on the side. These were enjoyed by all. Note: I would add garlic as another commenter recommended.

  • spunkymelos 12 Sep, 2011

    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.

  • janeyazici 25 Jan, 2011

    Yes, where are those ingredients!

  • Walli 22 Jan, 2011

    Where are the ingredients for this recipe?

  • megnard 14 Jun, 2010

    LOVED this recipe! I tweaked it slightly by adding one large clove of chopped garlic when the mushrooms were almost finished cooking.

  • phoebew 17 Feb, 2010

    PLEASE add nutritional info!!!

  • eicartleehr 20 Jan, 2010

    These were SO GOOD!! One of our favorites now. I thought they were better without the salsa.

  • mandigrl04 23 Apr, 2009


    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!

  • maryscar 10 Nov, 2008

    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.

  • catherine495 6 Nov, 2008

    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.

  • catherine495 6 Nov, 2008

    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.

  • AJN 3 Nov, 2008

    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!

  • chefnana 2 Nov, 2008

    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?

  • JanieRanger 30 Oct, 2008

    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

  • bevlachow 29 Oct, 2008

    I agree. I have been looking for the calory count.

  • lighthouselady517 29 Oct, 2008

    Would you please provide nutritional information with the recipes?

  • piglett40 29 Oct, 2008

    It does look like salsa verdi. I would make a Guacamole to serve with the quesadillas. That would be yum.

  • clarajohn 28 Oct, 2008

    It looks like salsa verde, which is made from tomatillos.

  • clarajohn 28 Oct, 2008

    It looks like salsa verde, which is made from tomatillos.

  • roundhouse27 28 Oct, 2008

    What is the salsa in the picture?

  • Encee 28 Oct, 2008

    Is that a salsa verde in the pic?

  • hepkat 27 May, 2008

    SImply Superb. One of the best quesadillas recipe I have ever come across. My family loved it.

  • chefleslie 16 Dec, 2007

    I used lowfat wheat tortillas and they took longer in the oven but still turned out really tasty!