Description
A quick and satisfying vegetarian meal featuring sautéed mushrooms and spinach, all melted together with cheese inside a crispy tortilla.
Ingredients
Scale
For the Crust:
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 8 oz cremini mushrooms, sliced
- 4 cups fresh spinach
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and become golden brown, about 8 minutes.
- Add the minced garlic, cumin, salt, and pepper. Cook for 1 minute until fragrant. Add the fresh spinach and cook, stirring, until completely wilted, about 2-3 minutes. Remove the vegetable mixture from the skillet and set aside.
- Wipe the skillet clean and place it back over medium heat. Place one tortilla in the skillet. Sprinkle half of it with cheese, top with a quarter of the vegetable mixture, then add more cheese on top. Fold the other half over and press down gently.
- Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is fully melted. Repeat with the remaining tortillas and filling. Slice each quesadilla into wedges and serve warm.
Notes
You can customize the seasonings to taste.