Spinach, Onion, and Mushroom Quesadillas
Simple, deeply flavorful, and exactly the kind of meal that feels cozy yet intentional.
Equipment
- 1 Skillet
Ingredients
- 1 tbsp olive oil
- 10 oz mushrooms, sliced
- 3 cups spinach or baby spinach
- 1 pc medium yellow onions, sliced
- 3 pcs garlic cloves, minced
- 1 tsp cumin
- sea salt and freshly ground black pepper
- avocado oil spray
- 1 pack flour tortilla (10 pcs)
- 1 cup pepper jack cheese
- 1 cup mozzarella cheese
- Garnish with salsa & avocado
Instructions
- Heat oil in a skillet and cook mushrooms over medium heat until caramelized.
- Add the sliced onions and minced garlic to the skillet with the mushrooms. Sauté until softened, about 3 minutes. Add the spinach and cook just until wilted. Season with cumin, salt, and pepper.
- Spray a separate skillet with cooking spray and lay the tortilla in the pan over medium-high heat.
- Layer the tortilla with a mix of pepper jack and mozzarella cheese, dividing the cheese evenly among the quesadillas (about ⅓–½ cup per quesadilla). Add the spinach and mushroom mixture over one half. Cook until the cheese begins to melt, then fold the tortilla over and press gently. Cook for 2–3 minutes per side, until golden and the cheese is fully melted.
- Garnish with salsa & avocado before serving!