Mushroom Spinach Cheddar Quesadillas

Crisp tortillas filled with browned mushrooms, spinach and melted cheese. Evaporate vegetable moisture before filling to keep the tortillas crunchy.

Why you’ll love this recipe

• Crisp tortillas filled with browned mushrooms, spinach and melted cheese.
• Evaporate vegetable moisture before filling to keep the tortillas crunchy.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 8 oz mushrooms, sliced
• 2 flour tortillas, large
• 1/2 cup cheddar, shredded
• 2 cups spinach
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat half the oil in a skillet

   Heat half the oil in a skillet. Brown mushrooms over medium-high 7–8 minutes.

2. 02

   Build the flavor

   Add spinach and stir until wilted and its moisture evaporates.

3. 03

   Cook it through

   Spread cheddar, mushrooms and spinach on half of each tortilla, then fold.

4. 04

   Brush the skillet with remaining oil

   Brush the skillet with remaining oil. Cook quesadillas 2–3 minutes per side until crisp and cheese melts.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Evaporate vegetable moisture before filling to keep the tortillas crunchy.

Make it your own

Use Monterey Jack instead of cheddar.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.