Best 2 Crispy Mushroom Spinach And Avocado Quesadillas Recipes
Indulge in a culinary adventure with our delectable Crispy Mushroom, Spinach, and Avocado Quesadillas! Embark on a taste sensation as you bite into a harmonious blend of flavors and textures. Crispy mushrooms, sautéed to perfection, pair seamlessly with tender spinach and creamy avocado, all enveloped in a warm, golden tortilla. This recipe is a delightful symphony of flavors, offering a satisfying crunch with every bite, complemented by the richness of avocado and the earthy notes of mushrooms. But that's not all! We have curated a collection of equally enticing quesadilla recipes to tantalize your taste buds. From the classic Cheese Quesadilla, a timeless favorite bursting with melted cheese, to the adventurous Black Bean and Corn Quesadilla, packed with vibrant flavors, our diverse selection caters to every palate. Additionally, our Vegan Quesadilla, brimming with roasted vegetables and creamy cashew sauce, offers a delectable plant-based option. Get ready to embark on a culinary journey filled with crispy textures, vibrant colors, and unforgettable flavors as you explore our quesadilla recipes.
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CRISPY MUSHROOM, SPINACH, AND AVOCADO QUESADILLAS
This recipe gets the award for best recipe of the year so far. I didn't have mushrooms, and they're not my favorite anyway so I added extra spinach. Instead of avocado slices, I made guacamole so I had the flavors of jalapeno and cilantro (plus it spread nicely. I also cut them into 4ths instead of 3rds because it's easier to eat that way. These are hard to stop eating, so if you think this serves 4...think again. Recipe courtesy of Cookie and Kate.
Provided by AmyZoe
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, heat oil until shimmering.
- Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
- Add half the spinach mixture, let it wilt a little, and then add the second.
- Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
- Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
- Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
- Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
- Heat a medium to large skillet on the stove over medium heat.
- Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
- Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
- Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
- Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
- Serve with salsa.
CREAMY MUSHROOM AND SPINACH QUICHE
Put the creamy and savory in your next mushroom-spinach quiche with Italian dressing and cubes of cream cheese.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
- Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
- Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
Tips:
- Use a variety of mushrooms. This will give your quesadillas a more complex flavor and texture. Some good options include shiitake, oyster, and cremini mushrooms.
- Sauté the mushrooms until they are browned and crispy. This will help to bring out their flavor and make them less watery.
- Use fresh spinach. Baby spinach is a good option, as it is tender and cooks quickly.
- Add other vegetables to your quesadillas. Some good options include bell peppers, onions, and zucchini.
- Use a good quality cheese. A sharp cheddar or Monterey Jack cheese will work well.
- Cook the quesadillas in a hot skillet until they are golden brown and crispy. This will help to seal in the fillings and prevent them from falling out.
- Serve the quesadillas immediately with your favorite dipping sauce. Some good options include guacamole, salsa, or sour cream.
Conclusion:
Crispy Mushroom, Spinach, and Avocado Quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and nutrients, and they can be customized to your liking. So next time you are looking for a quick and easy meal, give these quesadillas a try. You won't be disappointed!
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