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READY IN 35 mins

Spinach and Mushroom Quesadillas

Read Reviews (145)

"Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!" — MSREGALE23

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Measuring All-Purpose Flour

Original recipe makes 16 servings Change Servings

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced

2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

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Directions

Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

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I got a new quesadilla "grille" at Target for $20 ...This is Mexican comfort food I think. Get a bunch of 10" flour tortillas since it is hard to say how many you will need. I sauteed portabella and crimini mushrooms with onion and garlic plus a few spices "du jour", also doubled the spinach and used 2% cheese of my choice. Later I did the same thing with chicken and no spinach. These are the same sauteed ingredients of many pasta dishes. The cooker makes 6 triangles from two tortillas and a handful of contents. I packaged up two of the spinach quesadillas with two chicken/vegetable ones in aluminum foil to freeze. A couple minutes in the toaster oven, or just thawed and it's instant finger food. Dice anything you like, cook it anyway you like, then put it inbetween a couple tortillas (I like flour or whole wheat or spinach or...), and it's either a snack, a meal or party food. How fun is that?

—Casey M

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Most Helpful Critical Review

Feb 03, 2007

The quesadillas were okay albeit a bit bland. I served with salsa, but the filling needed a bit more oomph so the second go around I added a diced jalepeno, black beans and topped with sour cream, guacamole and salsa. I am a vegetarian and find the tastes to mix together well. Much better mhhmmm...

—Chocokide

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192 Ratings

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Jan 31, 2007

These were great! However, you don't need to add oil to the pan to brown them. Just use med-high heat and they should brown just as nicely.

—FOODGU1

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Jun 25, 2006

Delish. The pat dry part, way important. I've made these twice (on the same day) and got rave reviews. They want to have them for another party. Didn't need oil in the pan; they toasted just from the heat of the pan. Thanks!

—Tanya

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Mar 20, 2006

Simple, real tasty and quick...what more could you ask for? Since I like a lot of "heat" in my food, I added some chopped fresh jalapeno peppers.

—MATTHEWF335

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Sep 27, 2006

Instead of spinach I used fresh swiss chard from the garden. I steamed/sauteed it with the mushrooms and garlic then drained mixture in a colander to remove excess liquid. Hubby the Hungry Carnivore gobbled up 3 of them standing at the kitchen counter!

—Ginny Jean

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May 29, 2006

i absolutely love this recipe, i did however make a few alterations, i left out the oil, used fat free shredded mozzarella, and topped w/ hot salsa, yet they still turned out delicious... the garlic adds a really nice touch... most definetly will serve this again.

—sam i am

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Jan 23, 2008

These were soooo good! I did make some changes though based on what I had in the fridge. I used a combination of parmesan and mozzarella cheeses. Second, I used "regular" mushrooms as I did not have portobellos. I also added some fresh parsley because I wanted to use it up before it went bad in my fridge. It turned out tasting amazing and I served it was sour cream.

—lobsteriffic

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Nutrition

Calories
154 kcal
8%

Carbohydrates
10.9 g
4%

Cholesterol
22 mg
7%

Fat
9.5 g
15%

Fiber
1.2 g
5%

Protein
6.7 g
13%

Sodium
247 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Mushroom Quesadillas

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 154
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 5g 25 %
Cholesterol 22mg 7 %
Sodium 247mg 10 %
Potassium 212mg 6 %
Total Carbohydrates 10.9g 4 %
Dietary Fiber 1.2g 5 %
Protein 6.7g 13 %
Sugars 0.8g
Vitamin A 37 %
Vitamin C 8 %
Calcium 21 %
Iron 13 %
Thiamin 13 %
Niacin 21 %
Vitamin B6 5 %
Magnesium 9 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.