These easy vegetarian Mushroom Spinach Quesadillas are filled with a a lovely combination of sautéed cremini mushroom, sautéed garlicky spinach, Cheesy Mexican queso and served with some delicious jalapeño cilantro sauce. This recipe makes an ideal afterschool snack, quick lunch, appetizer and lunchbox meal.
Why I Love These Quesadillas
- Healthy– yes they’re packed with lots of veggies. The tortilla are high fiber and gluten-free making them a little extra nutritious.
- Makes a large batch – This recipe makes enough to serve quite a few people as an appetizer or great snack for kids after school. Also, the leftovers are delicious the next day which makes this recipe perfect for meal prep and lunch boxes. This would also be a great meal option to gift a new parent!
- Simple ingredients – I tried to keep this recipe pretty simple so that you only need a few ingredients and spices to pull everything together.
Topping Ideas
There are so many ways to serve these quesadillas and they are all delicious! Some of my favorite topping ideas include:
- Jalapeño-Cilantro sauce( recipe follows)
- Diced Red onion, Sliced jalapeño, Lime Wedges
- Sour Cream
- Guacamole
- Sliced Avocado
- Fresh pico de gallo or your favorite salsa
Ingredients
- Mushroom: I like to use sturdy cremini mushrooms. You’ll need about 10-12 oz for this recipe.
- Spinach: to keep things simple I used a couple bags of baby spinach, bout 10-12 oz is plenty.
- Aromatics: garlic, ground cumin and a little taco seasoning give the mushroom-spinach filling a good flavor.
- Jalapeño Cilantro Sauce: these quesadillas pair beautifully with jalapeños-cilantro sauce. It’s a little spicy, creamy and herbaceous.
- Green Chilies: these add a subtle hint of heat to the filling. If you like it milder or feel the dipping sauce is enough skip the chillies.
- Cheese: we’re using a Mexican blend of shredded cheese for this recipe. Most Mexican shredded cheese blends include some combination of cheddar, (Monterrey Jack, Asadero cheese, Pepper jack) cheese. If you can’t find a Mexican blend at your local store, good old sharp cheddar and mozzarella is always does the job.
- Tortillas: you’ll need 6( 6 inch) small flour tortillas.
Mushroom & Spinach Quesadilla
Equipment
- frying pan
- saute pan
Ingredients
- 10-12 oz cremini mushrooms, cleaned and sliced
- 8-10 oz fresh spinach chopped
- 2 cups Mexican cheese blend*** see ingredients notes for sub
- 1 tbsp chopped garlic or 1tsp ground divided
- ½ tsp ground cumin divided
- ½ tsp mild paprika or taco seasoning
- 6-8 /6 inch tortillas
- olive oil as needed
- sea salt and black pepper as needed
Jalapeño Cilantro Sauce
- 1-2 jalapeño, deseeded if needed to you tolerance
- 1 cup loosely packed cilantro, chopped
- 2 tbsp mayo
- ¾ cup Greek yogurt
- 1/2 tsp sea salt
- 2 tbsp lime juice
Instructions
- warm a sauce pan with a tablespoon of olive oil. Add the sliced mushrooms, season with a little salt, ground cumin and paprika or taco seasoning and pepper. Sauté on high heat to obtain some color. Reduce the heat to medium and cook for 3-4 minutes. The mushrooms will let out a lot of moisture, cook until the moisture has gone and mushrooms look tender and slightly caramelized. Take it off the heat.
- In the same pan warm some more olive oil. Add the spinach and chopped garlic. Sauté for 3 minutes until the leaves have wilted and some of the moisture has evaporated.
- Heat a frying pan to medium heat and warm the tortillas. Spread some cheese, and top it with sautéed mushrooms and spinach. Top everything with more cheese. Cover it with another tortilla. Keeping the heat on low to medium press the top tortilla so the heat can melt the cheese and seal the top and bottom tortillas together.
- Carefully flip and cook by pressing down with a flat spatula on low to medium heat. Once the cheese has melted and glued the tortillas together, the quesadillas are browned and crispy looking take it off the heat and repeat with the remaining tortillas.
- If needed halve or quarter them to serve. Enjoy with jalapeño sauce.
Jalapeño cilantro sauce.
- Add all the ingredients of the sauce to a food processor or blender. Process until smooth, creamy and sauce like. Taste and season as needed. Serve with the quesadillas.
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