Spinach & Mushroom Quesadillas

What You Need:

-Mushrooms -Cooking Oil -Garlic Powder -Salt -Pepper

-Crushed Red Pepper -Frozen Chopped Spinach -Mozzarella -Sour Cream -Tortillas

1

Slice the mushrooms. I used baby bella, but you can use whatever type you like.

Slice Mushrooms

2

Add the mushrooms to a skillet along with cooking oil, garlic powder, salt, pepper, and crushed red pepper. Sauté over medium until the mushrooms have released all of their moisture and it has evaporated out of the skillet. Set aside.

Sauté Mushrooms

3

Thaw the frozen chopped spinach. Squeeze as much water out of the spinach as possible. You should have about one loosely packed cup of dried spinach.

Prep Spinach

4

Add the spinach, mushrooms, shredded mozzarella, sour cream, and an additional salt and pepper to a bowl.

Combine Ingredients

5

Stir the ingredients together until well combined.

Stir together

6

Add about ½ cup of the spinach mushroom mixture to each tortilla, spreading it out over one side, then folding it closed.

Add to Tortilla

7

Toast the quesadillas in a skillet over medium heat until they are golden brown and crispy on the outsides and melty on the insides. 

Toast in Skillet

7

Slice the quesadillas in half and serve!

Slice and Serve

Ready to Make it?

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