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Spinach and Mushroom Quesadillas

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Fast and Easy Quesadilla recipe

I accidentally bought too many tortillas, so I have declared this week Quesadilla Week. I love quesadillas! They are fast, easy and use melted cheese as glue. You can’t get much better than that. When we are in a hurry or on travel, I make quesadillas in the microwave, but when I have time I prefer the awesome crunchiness of the tortillas when cooked in a skillet.

quick and Easy Quesadilla Recipe

I have a large electric skillet that allows me to make 3 -4 quesadillas at a time. If I am just making them for the boys for lunch, I use my large stainless steel skillet on the stove.

spinach and mushroom quesadillas recipe

This is less a recipe and more of a guideline. It is hard to measure a handful of spinach and a pinch of onion, but I have done my best.

4.5 from 2 reviews
Spinach and Mushroom Quesadillas
 
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Recipe type: Main
Serves: 6
Ingredients
  • 12 tortillas
  • 1½ cups cheese
  • 1½ - 2 cups spinach leaves
  • 1½ cups thinly sliced mushrooms
  • 2 green onions, thinly sliced
Directions
  1. Brush the pan with oil and heat until hot. (350 on an electric skillet or medium high on the stove).
  2. Place tortillas on pan.
  3. Sprinkle 1 -2 tablespoons of cheese on each tortilla.
  4. Place ~1/4 cup of spinach leaves on top of the cheese.
  5. Spread sliced mushrooms over the spinach.
  6. Sprinkle sliced onions over the mushrooms.
  7. Top with 1 - 2 tablespoons of cheese.
  8. Place another tortilla on top and press it down to evenly smush the ingredients between the tortillas.
  9. Cook until the bottom tortilla is brown. Flip and cook until the other tortilla is brown, approximately 3 -4 minutes each side.
  10. Repeat until all of your quesadillas have been made.
  11. Cut in half and serve while hot.

I served the Spinach and Mushroom Quesadillas with Asparagus with Garlic.

More Fast and Easy Recipes:

Vegetable Cheese Quesadillas

Healthified Sweet and Sour Pork

Black Bean Salad with Tomatoes and Avocados

This recipe is shared with Hearth and Soul Hop, Tempt My Tummy Tuesday

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  2. Pauline Wiles says

    Thanks for the great reminder! We haven’t had quesadillas for quite a while and I love them too. Mushrooms and cheese… so hard to beat!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.