Mushroom Spinach Quesadillas

 Mushroom spinach quesadillas are fast, flexible, and full of savory flavor. The mushrooms bring depth, the spinach adds freshness, and melted cheese holds everything together inside a crisp tortilla.

Recipe Snapshot

• Prep time: 10 minutes
• Cook time: 15 minutes
• Serves: 2 to 3
• Best for: lunch, quick dinners, vegetarian meals

Ingredients

• 4 flour tortillas
• 1 tablespoon oil
• 8 ounces mushrooms, sliced
• 2 cups baby spinach
• 1/2 teaspoon cumin
• 1 cup shredded Monterey Jack or cheddar
• Salt and black pepper
• Salsa or sour cream, for serving

Method

1. Heat oil in a skillet. Add mushrooms and cook until browned.
2. Add spinach, cumin, salt, and pepper. Cook until the spinach wilts.
3. Place cheese and mushroom filling on half of each tortilla, then fold closed.
4. Cook in a dry skillet for 2 to 3 minutes per side, until crisp and melted.
5. Slice into wedges and serve with salsa or sour cream.

Kitchen Notes

Cook the mushrooms until their moisture evaporates so the tortillas stay crisp. Add jalapeno, corn, or black beans if you want a fuller meal.

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