Spinach and Mushroom Quesadillas

This spinach and mushroom quesadillas recipe is quick and easy to make.

I accidentally bought too many tortillas, so I have declared this week Quesadilla Week. Fortunately, we 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, I make quesadillas in the microwave, but when I have time I prefer the awesome crunchiness of the tortillas when cooked in a skillet.

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

Ingredients:

• 12 tortillas
• 1½ cups cheese
• 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 heat on the stove).
2. Place tortillas on the 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. Serve while hot.

Printable Recipe for Spinach and Mushroom Quesadillas

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Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas Recipe

Course Lunch

Cuisine American

Keyword Spinach and Mushroom Quesadillas Recipe

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 6

Calories 308kcal

Author Alea Milham

Ingredients

• ▢ 12 tortillas
• ▢ 1½ cups cheese
• ▢ 2 cups spinach leaves
• ▢ 1½ cups thinly sliced mushrooms
• ▢ 2 green onions thinly sliced

Instructions

• Brush the pan with oil and heat until hot. (350 on an electric skillet or medium-high heat on the stove).
• Place tortillas on the pan.
• Sprinkle 1 -2 tablespoons of cheese on each tortilla.
• Place ~1/4 cup of spinach leaves on top of the cheese.
• Spread sliced mushrooms over the spinach.
• Sprinkle sliced onions over the mushrooms.
• Top with 1 - 2 tablespoons of cheese.
• Place another tortilla on top and press it down to evenly smush the ingredients between the tortillas.
• Cook until the bottom tortilla is brown. Flip and cook until the other tortilla is brown, approximately 3 -4 minutes each side.
• Repeat until all of your quesadillas have been made.
• Serve while hot.

Nutrition

Calories: 308kcal | Carbohydrates: 32g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 636mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1261IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 3mg

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

More Recipes for Quesadillas:

Asparagus Quesadillas

Chicken Salad Quesadillas

Barbecue Chicken Quesadillas