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.
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Boitumelo Tlhalepe
[email protected]I've made these quesadillas a few times now, and I've never been disappointed. They're always a hit with my family and friends.
Nondyebo Mketsi
[email protected]I'm not a big fan of mushrooms, but I loved these quesadillas. The mushrooms were cooked perfectly, and they didn't overpower the other flavors.
Nisar Abid
[email protected]These quesadillas are the perfect comfort food. They're cheesy, gooey, and delicious.
Dickson Kum
[email protected]I made these quesadillas for a party, and they were a huge success. Everyone loved them!
Fiona Jones
[email protected]These quesadillas are so good, I could eat them every day.
vince togo
[email protected]I'm always looking for new quesadilla recipes, and this one is definitely a winner.
absolutezero
[email protected]These quesadillas are a great way to get your kids to eat their vegetables.
Edward Brown
[email protected]I love how easy these quesadillas are to make. I can have them on the table in less than 30 minutes.
Esther Okey
[email protected]These quesadillas are amazing! The combination of flavors and textures is perfect. I will definitely be making them again.
Jami Jane
[email protected]I made these quesadillas for dinner last night, and they were a huge hit! My kids loved them, and my husband even went back for seconds.
Ahmed mujtaba Soonro
[email protected]These quesadillas are so delicious and satisfying. The mushrooms and spinach are sautéed to perfection, and the avocado adds a creamy richness. The tortillas are crispy and hold everything together perfectly.
Baitul islam Akash
[email protected]I love that this recipe uses simple, everyday ingredients. I always have mushrooms, spinach, and avocado on hand, so I can make these quesadillas whenever I want.
Lluviana Segoviano
[email protected]I've made these quesadillas a few times now, and they're always a crowd-pleaser. The flavors and textures work so well together, and the quesadillas are easy to make.
Bugti Pool
[email protected]These quesadillas were a hit with my family! The mushrooms and spinach were cooked perfectly, and the avocado added a creamy richness. The tortillas were crispy and held everything together nicely.