Spinach & Mushroom Quesadilla
Mushrooms, spinach, onions, and gooey cheese get cooked between crispy tortillas for a super easy and delicious vegetarian meal.
Ingredients
- 1 sweet yellow onion cut into strips
- 20 baby bella mushrooms sliced
- 8 c fresh spinach or 8 large handfuls of spinach
- 8 large tortillas of choice
- 1 tsp kosher salt
- 8 tbsp olive oil
- 12 tbsp good melting cheese like Queso Quesadilla cheese or Monterey Jack
Instructions
- In a large fry pan over medium heat add in 4 tbsp olive oil.
- Put in the onion and mushrooms and cook until softened about five minutes.
- Add in the spinach. Saute until the spinach is wilted about two - four minutes more.
- Remove the spinach, onion and mushroom to a plate and set aside.
- Place pan back on stovetop, and add in 1 tbsp olive oil.
- Put one tortilla down, top with a large helping of the spinach mushroom onion mix, spreading evenly over the tortilla. Then sprinkle 3 tbsp cheese over the top and place the second tortilla on top. Smoosh the top of the tortilla down with a large spatula.
- Cook for two minutes or until the bottom tortilla is browned to your liking. Then flip the quesadilla over and cook an additional minute. Pull off the heat and put onto a cutting board. Cut into fourths.
- Repeat steps 6-8 with remaining three quesadillas.
- **You can keep the quesadillas warm in an preheated oven set to 200 degrees. Just remove the tortillas to a sheet pan set in the oven and continue cooking additional quesadillas. Cut all quesadillas when finished.