There’s nothing quite like the satisfying crunch of a warm quesadilla fresh off the skillet, especially when you bite into the gooey, melty goodness tucked away inside. Picture this: the earthy aroma of sautéed mushrooms mingling with vibrant spinach, all enveloped in a blanket of cheese. These Cheesy Spinach and Mushroom Quesadillas are a delightful twist on a classic favorite, perfect for anyone craving a homemade meal that’s as comforting as it is delicious.
After a long day or simply when I’m in need of a quick yet delicious dinner, I often turn to this recipe—not just for the appeal of its creamy filling, but because it effortlessly transforms everyday ingredients into something extraordinary. Preparing them takes only 20 minutes, making them an ideal choice for busy weeknights or impromptu gatherings with friends.
Plus, they are easily customizable! Want to add a dash of spice? Toss in some jalapeños. Looking for a crispy finish? A sprinkle of extra cheese before grilling does the trick! Just imagine, with minimal effort, you can treat yourself and loved ones to a dish that exudes warmth and flavor. Let’s dive into this simple yet impressive recipe that will have everyone coming back for seconds!
Why You'll Love This Cheesy Spinach and Mushroom Quesadillas
- These Cheesy Spinach and Mushroom Quesadillas are incredibly easy to make, allowing you to whip up a delicious meal in just 20 minutes.
- The flavor is a perfect blend of earthy mushrooms and vibrant spinach, all smothered in gooey cheese that will have your taste buds dancing.
- Their versatility means you can easily customize the filling to match your cravings, whether you want to spice things up or add different veggies.
- Visually, these quesadillas are a feast for the eyes with their golden crust and colorful filling, making them an attractive dish for any gathering.
Cheesy Spinach and Mushroom Quesadillas Ingredients
• Get ready to fill your kitchen with delicious scents!
For the Filling
- Fresh spinach – Use 2 cups fresh, or 1 cup frozen spinach that’s been thawed and drained.
- Mushrooms – 1 cup of sliced mushrooms brings an earthy flavor that pairs beautifully with spinach.
- Olive oil – 1 tablespoon enhances flavor; feel free to substitute with butter for a richer taste.
- Garlic – 1 teaspoon minced garlic adds a delightful aroma to your quesadilla.
- Onion powder – 1 teaspoon balances out the flavors nicely.
- Salt and pepper – Add to taste for seasoning your filling.
- Shredded cheese – 1 cup of cheddar, mozzarella, or a blend creates that gooey texture you crave.
For the Tortillas
- Flour tortillas – 4 large tortillas provide the perfect wrap for your cheesy goodness.
- Extra cheese – Optional, but a sprinkling of additional cheese makes them even more indulgent!
For Serving
- Sour cream, salsa, or guacamole – These delicious additions bring even more flavor to your quesadillas.
How to Make Cheesy Spinach and Mushroom Quesadillas
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Heat Oil: In a large skillet, warm up 1 tablespoon of olive oil over medium heat. Once it’s shimmering, it’s time to add your mushrooms!
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Sauté Mushrooms: Add the sliced mushrooms and sauté for about 3–4 minutes, until they begin to soften and release their earthy aroma.
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Add Spinach: Toss in the chopped spinach, minced garlic, onion powder, salt, and pepper. Cook everything together until the spinach wilts and the mushrooms are tender, about 2–3 minutes. Remove from heat and let cool slightly.
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Prepare Tortillas: Lay out two large flour tortillas on a clean surface. Evenly distribute the mushroom and spinach mixture over each tortilla, ensuring every bite has some goodness.
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Add Cheese: Sprinkle 1 cup of shredded cheese generously over the filling. If you’re feeling indulgent, go ahead and add extra cheese on top. Then, place the remaining tortillas on top to form two quesadillas.
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Cook Quesadillas: In the same skillet, add a little more olive oil if needed and heat it over medium heat. Place one quesadilla in the skillet and cook for about 3–4 minutes until the bottom is golden brown and the cheese begins to melt.
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Flip and Finish: Carefully flip the quesadilla and cook for another 3–4 minutes on the other side, until it’s crispy and golden. Remove the cooked quesadilla and repeat this process with the second one.
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Serve: Slice the quesadillas into wedges and serve warm with sour cream, salsa, or guacamole on the side for dipping.
Optional: Sprinkle some chopped fresh herbs for an added burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Cheesy Spinach and Mushroom Quesadillas?
Elevate your dining experience by pairing these delicious quesadillas with sides and drinks that complement their vibrant flavors.
- Crispy Garden Salad: A refreshing mix of greens with a light vinaigrette adds a crisp contrast to the warm, cheesy quesadillas.
- Creamy Guacamole: The rich, creamy texture balances the cheesy filling, creating a perfect dip that even the pickiest eaters will adore.
- Spicy Salsa: A zesty and bold salsa brings a delightful kick that enhances the earthy mushrooms and spinach without overpowering them.
- Roasted Corn on the Cob: Juicy roasted corn, brushed with lime and sprinkled with cotija cheese, adds a sweet flavor that pairs beautifully with the quesadillas.
- Mexican Black Beans: This hearty side delivers protein and enhances the dish’s heartiness, adding depth to your meal.
- Chilled White Wine: A crisp, refreshing Sauvignon Blanc balances the richness of the quesadillas, making for a beautiful mealtime experience.
- Mango Chutney: Sweet and tangy chutney offers a unique twist, brightening up the dish while enhancing the flavors of the filling.
- Fluffy Rice: Simple cilantro lime rice rounds out the meal, bringing a subtle flavor that’s lovely with each bite of the quesadillas.
Make Ahead Options
These Cheesy Spinach and Mushroom Quesadillas are perfect for meal prep enthusiasts! You can prepare the filling (mushrooms, spinach, garlic, and seasonings) up to 3 days in advance. Simply sauté the veggies, let them cool, and then refrigerate in an airtight container. When you’re ready to serve, layer the filling inside the tortillas with cheese, and cook as directed. For best results, assemble the quesadillas just before cooking to ensure the tortillas stay crisp and the cheese melts perfectly. This way, you maintain that gooey goodness and save precious time on busy weeknights while still enjoying a delicious homemade meal!
How to Store and Freeze Cheesy Spinach and Mushroom Quesadillas
Fridge: Store cooked quesadillas in an airtight container in the fridge for up to 3 days. To retain their crunch, place parchment paper between them.
Freezer: For longer storage, freeze cooked quesadillas in a single layer separated by parchment paper. They can last in the freezer for up to 2 months.
Reheating: To reheat, simply place frozen or refrigerated quesadillas in a skillet over medium heat for about 5–7 minutes per side until heated through and the cheese is melted.
Serving Tip: Always serve warm with your choice of sides like sour cream, salsa, or guacamole for an extra burst of flavor!
Cheesy Spinach and Mushroom Quesadilla Variations
Feel free to get creative with these tasty twists on your quesadillas!
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Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for a fiery touch that’ll ignite your taste buds.
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Herbaceous Boost: Mix in fresh herbs like cilantro or parsley for a vibrant burst of flavor that brightens every bite.
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Creamy Addition: Incorporate a spoonful of cream cheese or ricotta into the filling for an extra rich and creamy texture. It’s a game-changer!
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Protein-Packed: Include cooked chicken, ground turkey, or black beans for added protein, making your quesadillas heartier and more satisfying.
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Flavorful Cheese: Experiment with different cheeses such as pepper jack or feta for a unique twist that enhances the overall taste profile.
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Whole Grain Tortillas: Swap regular flour tortillas for whole wheat or corn tortillas to give a healthful twist while keeping the taste delicious.
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Mediterranean Flavor: Add sun-dried tomatoes and kalamata olives to create a Mediterranean-infused quesadilla that’s bursting with unexpected flavor.
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Sweet Addition: For a unique blend, toss in some diced grilled peaches or apples to balance the savory elements with a hint of sweetness.
Chef's Helpful Tips
- When making Cheesy Spinach and Mushroom Quesadillas, ensure your skillet is well-heated before adding the oil to create a good sear on the mushrooms.
- Be careful not to overcrowd the skillet when cooking your quesadillas, as this can make it difficult for them to crisp up nicely.
- If you like a bit of crunch, consider adding some shredded carrots or bell peppers to the filling for extra texture and flavor.
- Remember to check the quesadillas regularly as cooking times may vary depending on your stovetop heat level, but aim for a golden brown color for the perfect result.
Cheesy Spinach and Mushroom Quesadillas Recipe FAQs
What type of spinach should I use for quesadillas?
You can use 2 cups of fresh spinach, which provides a lovely vibrant flavor, or opt for 1 cup of frozen spinach that has been thawed and drained. Fresh spinach gives a great texture, while frozen can save you some prep time!
How should I store leftover quesadillas?
Store your cooked Cheesy Spinach and Mushroom Quesadillas in an airtight container in the fridge for up to 3 days. To maintain their delightful crunchiness, I recommend placing a layer of parchment paper between each quesadilla before sealing them up.
Can I freeze these quesadillas?
Absolutely! For freezing, lay the cooked quesadillas in a single layer on a baking sheet, separated by parchment paper. Once they’re frozen solid, transfer them to a freezer bag or airtight container. They can be stored for up to 2 months!
How do I reheat frozen quesadillas?
To reheat, simply place the frozen quesadillas in a skillet over medium heat. Cook for about 5–7 minutes on each side, or until heated through and the cheese is melted. This method keeps them nice and crispy!
Can I make these quesadillas gluten-free?
Very! You can substitute the flour tortillas with gluten-free tortillas available in stores. Just check the packaging to ensure they suit your dietary needs. Enjoying these delicious quesadillas is easily achievable while sticking to a gluten-free diet!
What should I do if my quesadillas are soggy?
If you’re experiencing sogginess, it may be due to excessive moisture from the spinach or mushrooms. Before assembling, be sure to drain your spinach thoroughly and pat it dry with a paper towel. For an extra step, you could sauté the sautéed veggies in a little more oil to ensure they season evenly and remain dry.
Cheesy Spinach and Mushroom Quesadillas
Ingredients
- 2 cups fresh spinach or 1 cup frozen spinach that's been thawed and drained
- 1 cup sliced mushrooms
- 1 tablespoon olive oil or butter for richer taste
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- salt to taste
- pepper to taste
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 4 large flour tortillas
- extra cheese optional, for garnish
- sour cream for serving
- salsa for serving
- guacamole for serving
Method
- In a large skillet, warm up 1 tablespoon of olive oil over medium heat. Once it's shimmering, add your mushrooms!
- Add the sliced mushrooms and sauté for about 3–4 minutes, until they begin to soften and release their earthy aroma.
- Toss in the chopped spinach, minced garlic, onion powder, salt, and pepper. Cook until the spinach wilts and the mushrooms are tender, about 2–3 minutes. Remove from heat and let cool slightly.
- Lay out two large flour tortillas. Evenly distribute the mushroom and spinach mixture over each tortilla.
- Sprinkle 1 cup of shredded cheese generously over the filling. Place the remaining tortillas on top.
- In the same skillet, add more olive oil if needed and heat over medium. Place one quesadilla in the skillet and cook for about 3–4 minutes until golden brown and the cheese begins to melt.
- Carefully flip the quesadilla and cook for another 3–4 minutes until crispy and golden. Remove and repeat with the second quesadilla.
- Slice the quesadillas into wedges and serve warm with sour cream, salsa, or guacamole.
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