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Mushroom & Spinach Quesadilla Recipe

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4.3 from 83 reviews

This Mushroom & Spinach Quesadilla recipe combines sautéed cremini mushrooms and fresh spinach with a melty Mexican cheese blend, all sandwiched between crispy, warm tortillas. Paired with a zesty jalapeño cilantro sauce made from Greek yogurt and lime juice, this dish makes for a delicious and satisfying vegetarian meal perfect for lunch or dinner.

Ingredients

Quesadilla Filling

  • 10-12 oz cremini mushrooms, cleaned and sliced
  • 8-10 oz fresh spinach, chopped
  • 2 cups Mexican cheese blend (such as cheddar, Monterey Jack, and queso quesadilla)
  • 1 tbsp chopped garlic or 1 tsp ground garlic (divided)
  • ½ tsp ground cumin (divided)
  • ½ tsp mild paprika or taco seasoning
  • Sea salt and black pepper, to taste
  • Olive oil, as needed

Quesadillas

  • 6-8 tortillas, 6 inch size

Jalapeño Cilantro Sauce

  • 1-2 jalapeños, deseeded to taste
  • 1 cup loosely packed cilantro, chopped
  • 2 tbsp mayonnaise
  • ¾ cup Greek yogurt
  • ½ tsp sea salt
  • 2 tbsp lime juice

Instructions

  1. Sauté mushrooms: Warm a saucepan with 1 tablespoon of olive oil over high heat. Add sliced mushrooms and season with a pinch of sea salt, half the ground cumin, paprika (or taco seasoning), and black pepper. Sauté until mushrooms start to develop color, then reduce heat to medium and cook for 3-4 minutes until the moisture has evaporated and mushrooms are tender and slightly caramelized. Remove from heat.
  2. Sauté spinach: In the same pan, add more olive oil if needed and warm over medium heat. Add chopped spinach and the remaining garlic. Sauté for about 3 minutes until spinach wilts and excess moisture evaporates. Remove from heat.
  3. Prepare quesadilla assembly: Heat a frying pan over medium heat and warm the tortillas one at a time. On a tortilla, evenly spread some Mexican cheese blend, then top with sautéed mushrooms and spinach. Add more cheese on top and cover with another tortilla. Press lightly to help them stick together.
  4. Cook quesadillas: Place the assembled quesadilla in the frying pan over low to medium heat. Press down gently with a flat spatula to melt the cheese and seal the tortillas. Once the bottom is golden and crispy, carefully flip and press down again. Cook until cheese is fully melted and the quesadilla is browned and crispy on both sides. Remove from pan and repeat with remaining tortillas.
  5. Serve: Cut each quesadilla into halves or quarters as desired. Serve warm alongside the jalapeño cilantro sauce.
  6. Make jalapeño cilantro sauce: Add jalapeños, cilantro, mayonnaise, Greek yogurt, sea salt, and lime juice to a food processor or blender. Blend until smooth and creamy. Adjust seasoning to taste and serve with the quesadillas.

Notes

  • You can substitute the Mexican cheese blend with shredded mozzarella and sharp cheddar if unavailable.
  • Adjust jalapeño quantity or leave seeds in for extra heat in the sauce.
  • For a vegan version, use vegan cheese and substitute mayonnaise and Greek yogurt with plant-based alternatives.
  • The quesadillas can be made ahead and reheated gently in a skillet or oven to maintain crispiness.
  • Use fresh tortillas for best texture and flavor.

Find it online: https://justsosavory.com/mushroom-and-spinach-quesadilla-recipe/