Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.

Everyday Food, March 2004


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Cook's Notes

The quesadillas can be assembled through step 3 several hours ahead of time; refrigerate until ready to bake. For about the same cost as button mushrooms, cremini offer more flavor and a firmer texture. Trim the tough end of the stems before slicing.


Reviews (3)

67 Ratings
  • 5 star values: 15
  • 4 star values: 22
  • 3 star values: 15
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
Tried this recipe out today and it is definitely a keeper! Will bring this over to my in-laws to try w/the tomatillo salsa (as suggested in the photo). Will also bring to my department's next potluck! Using the pepper Jack cheese in this recipe gives it a subtle kick not needing the usual red spicy salsa. Highly recommended!
Rating: 5 stars
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.
Rating: 5 stars
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.