Ingredients
Mushroom Mixture
- 8 oz. mushrooms, sliced
- 1 Tbsp cooking oil
- 1/4 tsp garlic powder
- 1/8 tsp crushed red pepper
- 1/8 tsp salt (half of the 1/4 tsp)
- 1/8 tsp freshly cracked pepper (half of the 1/4 tsp)
Spinach Mixture
- 1/2 lb. frozen chopped spinach, thawed and water squeezed out (about 1 cup loosely packed)
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
Other Ingredients
- 8 oz. shredded mozzarella cheese
- 1/4 cup sour cream
- 5 7-inch flour tortillas
Instructions
- Sauté the Mushrooms: Slice the mushrooms and add them to a skillet with cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium heat until the mushrooms release all their water and the liquid evaporates. Remove from heat and set aside.
- Prepare the Spinach: While mushrooms cook, thaw the frozen chopped spinach. Once thawed, squeeze out as much excess water as possible until you have about one cup of loosely packed spinach.
- Mix Filling: In a bowl, combine the sautéed mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining salt and pepper. Stir thoroughly to create a creamy, cheesy mixture.
- Assemble Quesadillas: Place about 1/2 cup of the spinach and mushroom mixture evenly onto one side of each flour tortilla. Spread to cover the tortilla and fold it over to enclose the filling.
- Cook Quesadillas: Heat a clean skillet over medium heat. Cook each folded quesadilla until the outside is golden brown and crispy, and the cheese inside has melted. No additional oil or butter is required, but you can add some if you prefer a more fried texture.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately while warm and melty.
Notes
- Make sure to squeeze as much water out of the spinach as possible to avoid soggy quesadillas.
- You can use any type of tortillas such as whole wheat or corn if preferred.
- For a spicier kick, increase the crushed red pepper or add some fresh jalapeño slices.
- If you prefer, add a small amount of oil or butter to the skillet when cooking for crispier quesadillas.
- Serve with salsa, guacamole, or extra sour cream for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian