Spinach mushroom quesadillas

Spinach mushroom quesadillas: A taste from Mexico. Image: Marele van Zyl

Spinach mushroom quesadillas: Mexican food at its best

Meatless Monday will never be the same again after tasting these delicious quesadillas once. A dish that will definitely become a family favourite.

Spinach mushroom quesadillas

Spinach mushroom quesadillas: A taste from Mexico. Image: Marele van Zyl

Meatless Monday has never been tastier than this. These spinach mushroom quesadillas are a delicious midweek vegetarian meal to enjoy with the family. These hearty, flavourful quesadillas are filling and satisfying at the same time.

It is no secret that adding mushrooms to any meatless meal adds enough substance to your dish that you do not even miss the meat. Mushrooms do not only add a delicious umami flavour to food, but they are also low in calories.

Top tips for your spinach mushroom quesadillas

Want to know how to get your quesadillas crispy on the outside and melty on the inside?

Pan-cooking your quesadillas results in the most deliciously crispy quesadillas. A non-stick pan is the best option to use. Make sure you use cheese generously when preparing quesadillas. The cheesier, the better. To add even more flavour, cook your quesadillas in butter instead of oil.

Meatless Monday will never be the same again after tasting these delicious quesadillas once. A dish that will definitely become a family favourite.

Spinach mushroom quesadillas recipe

5 from 1 vote
Recipe by Marele van Zyl Course: MainCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter, divided

  • 2 cups of mushrooms, cleaned, dried, trimmed, and sliced

  • clove garlic, minced

  • 4 white or whole wheat flour tortillas

  • 1 cup shredded pepper jack cheese

  • 1½ cup of baby spinach leaves

  • 1 avocado, thinly sliced

  • salt and freshly ground black pepper

Method

  • Set a large skillet or griddle over medium-high heat. Add oil and ½ tablespoon butter; once melted, swirl to coat the pan. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid. Increase heat to high and stir frequently until the liquid has completely evaporated.
  • Add remaining ½ tablespoon butter to the pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
  • Add garlic to the pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark. Season mushrooms with salt and freshly ground black pepper and transfer to a plate, draining on a paper towel if they seem too oily.
  • Layout two tortillas on a cutting board. Sprinkle each tortilla with shredded cheese, spinach, ½ of the cooked mushrooms, ½ of the sliced avocado, and the rest of the shredded cheese. Lay the remaining tortillas on top.
  • Heat a large skillet over medium heat. Transfer an assembled quesadilla onto the skillet. Cook for a couple of minutes, occasionally lifting the edge of the quesadilla to check the colour of the underside, until the tortilla begins to turn golden and the cheese starts to melt.
  • Carefully flip the quesadilla over and cook for another couple of minutes or until the cheese is fully melted. Remove the hot quesadilla to a plate and repeat with the second quesadilla. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
  • Slice each quesadilla into 6 wedges and serve hot.

Notes

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