Mushroom spinach quesadillas
Golden folded tortillas with browned mushrooms, spinach and melted cheese.
Serving illustration.
Golden folded tortillas with browned mushrooms, spinach and melted cheese. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Cook mushroom liquid off before filling the tortillas. A wet filling makes it harder to achieve crisp edges and can leak when the quesadillas are turned.
Medium-low heat gives the cheese time to melt. A large batch takes more cooking time because the tortillas need room to lie flat.
Before you start
The base recipe uses four medium tortillas for two people. Different cheeses melt differently, so use one you know is suitable for this method.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Mushroom spinach quesadillas
Prep and cooking times are estimates.
Ingredients
How to make it
- Cook mushroomsHeat half the oil in a large skillet over medium heat. Add mushrooms and cook until their released liquid mostly evaporates and the edges begin to brown.
- Add greensStir in garlic briefly, then spinach until wilted. Season with salt and pepper. Transfer to a bowl and let excess steam escape.
- FillLay tortillas flat. Divide filling and cheese over one half of each tortilla and fold the other half over. Avoid filling right to the edge.
- ToastBrush the skillet with a little remaining oil. Cook folded tortillas over medium-low heat in batches, about 2–3 minutes per side, until crisp and the cheese is melted.
- SliceRest briefly on a clean board and slice into wedges. Lower the pan heat if the surface browns before the center is hot.
Make it work for you
Cook mushroom liquid off before filling the tortillas. A wet filling makes it harder to achieve crisp edges and can leak when the quesadillas are turned. Medium-low heat gives the cheese time to melt. A large batch takes more cooking time because the tortillas need room to lie flat.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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