4.8 from 36 votes
Crispy Spinach, Mushroom and Onion Quesadillas
These delicious crispy mushroom quesadillas are packed with veggies topped with spicy pepper jack cheese on tortillas and cooked to perfection.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Calories: 431 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 large onion thinly sliced
- 8 oz white mushrooms rinsed, dried and sliced
- 6 cups baby spinach
- 1 cup shredded pepper jack cheese
- 3 tablespoons oil
- 8 whole wheat tortillas
- 1 teaspoon red chili flakes optional
Instructions
- In a large skillet over medium heat, add 1 tablespoon oil. Add the sliced onions and cook them until they are lightly caramelized.
- Add sliced mushrooms and cook until tender for about 5 minutes on medium heat. Do not cover after adding the mushrooms so any excess moisture can be evaporated.
- Add the spinach, a little bit at a time, and mix it until the spinach is wilted. Remove from heat.
- Heat a large griddle or pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute, flipping with a spatula until the tortilla is hot. Spread a thin layer of the cooked veggies on the tortilla. Spread a layer of shredded cheese on top.
- Carefully place the second tortilla on top of the cheese and press it gently with the spatula. Add few more drops of oil while pressing gently. Pressing will help the quesadilla stick together and should be easier to flip it over. Cook until both sides are nice and crispy golden brown and the cheese starts to melt! Gently put the quesadilla on a cutting board and cut into 4(more or less) slices using a pizza cutter.
- Serve with fresh guacamole and salsa.
Cup of Yum
Notes
- Cheese - We love pepper jack cheese in this recipe. I have also used mozzarella cheese and it tastes delicious. To make vegan quesadillas, try Miyoko's Creamery Vegan Cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
- Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato, and habanero tortillas or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and texture are spot on. Many local grocery stores including whole foods carry Siete brand tortillas.
Nutrition Information
Calories
431kcal
(22%)
Carbohydrates
40g
(13%)
Protein
16g
(32%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
25mg
(8%)
Sodium
620mg
(26%)
Potassium
494mg
(14%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
4437IU
(89%)
Vitamin C
16mg
(18%)
Calcium
384mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 431
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 620mg | 26% |
| Potassium | 494mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 4437IU | 89% |
| Vitamin C | 16mg | 18% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.