Spinach Mushroom Quesadillas

The whole family can help make this Mexican-style meal.

Spinach Mushroom Quesadillas

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Adult help needed.

 1 tbsp cooking oil
 ½ red onion, chopped
 8 oz white button mushrooms, thinly sliced
 6 oz baby spinach, chopped
 salt and pepper to taste
 1 tsp lime juice
 2 cups shredded cheddar cheese, divided
 4 medium whole-wheat tortillas
 salsa
1

Heat oil in a large skillet over medium heat. Add onions and cook 3-4 minutes, stirring occasionally. Add mushrooms and cook, stirring a few times, about 6 minutes or until they start to turn golden. Add spinach and cook until it’s wilted, about 3 minutes. Season with salt, pepper and lime juice. Remove from heat.

2

Divide 1 cup of cheese among all 4 tortillas, covering half of each one. Spoon one-fourth of the spinach-mushroom filling over the cheese on each tortilla. Divide the remaining cheese over the filling in each tortilla. Fold the empty tortilla halves over the full halves.

3

Heat a large skillet over medium heat. Place 1 or 2 quesadillas in the pan, cook about 3 minutes, then flip with a spatula and cook a few minutes more. Let the quesadillas cool for a few minutes before slicing each into three pieces with a pizza cutter or sharp knife. Serve with salsa.

Ingredients

 1 tbsp cooking oil
 ½ red onion, chopped
 8 oz white button mushrooms, thinly sliced
 6 oz baby spinach, chopped
 salt and pepper to taste
 1 tsp lime juice
 2 cups shredded cheddar cheese, divided
 4 medium whole-wheat tortillas
 salsa

Directions

1

Heat oil in a large skillet over medium heat. Add onions and cook 3-4 minutes, stirring occasionally. Add mushrooms and cook, stirring a few times, about 6 minutes or until they start to turn golden. Add spinach and cook until it’s wilted, about 3 minutes. Season with salt, pepper and lime juice. Remove from heat.

2

Divide 1 cup of cheese among all 4 tortillas, covering half of each one. Spoon one-fourth of the spinach-mushroom filling over the cheese on each tortilla. Divide the remaining cheese over the filling in each tortilla. Fold the empty tortilla halves over the full halves.

3

Heat a large skillet over medium heat. Place 1 or 2 quesadillas in the pan, cook about 3 minutes, then flip with a spatula and cook a few minutes more. Let the quesadillas cool for a few minutes before slicing each into three pieces with a pizza cutter or sharp knife. Serve with salsa.

Notes

Spinach Mushroom Quesadillas