Best 4 Spinach Mushroom Quesadilla Recipe By Tasty Recipes
Indulge in the delectable Spinach Mushroom Quesadilla, a symphony of flavors and textures that will tantalize your taste buds. This culinary creation features a harmonious blend of fresh spinach, earthy mushrooms, and gooey cheese, all enveloped in a crispy tortilla. But the journey doesn't end there. Beyond the classic spinach and mushroom quesadilla, this article presents a diverse collection of quesadilla recipes that cater to various dietary preferences and culinary adventures. From the素食者的Vegan Black Bean and Corn Quesadilla, packed with protein and bursting with Southwestern flavors, to the indulgentLobster Quesadilla, a luxurious seafood delight, there's a quesadilla for every palate. And for those seeking a unique twist, the Kimchi and Bacon Quesadilla offers an intriguing fusion of Korean and American flavors. Embark on this culinary adventure and discover the endless possibilities of the versatile quesadilla.
Let's cook with our recipes!
SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
- Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
- Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 12
Steps:
- Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
- Add the spinach and cook until spinach has wilted.
- Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
- Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
- Add the scramble, top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with salsa and garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams
SPINACH QUESADILLAS
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
SPINACH-AND-MUSHROOM QUESADILLAS
Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
- Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
- Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
- Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g
Tips:
- Prepare the Ingredients: Before starting, ensure you have all the necessary ingredients and equipment ready. Chop the vegetables, grate the cheese, and measure the spices and seasonings.
- Use Fresh Ingredients: Fresh spinach and mushrooms will give your quesadillas the best flavor. If possible, use organic or locally-sourced ingredients for optimal taste and quality.
- Season Wisely: Don't be afraid to adjust the seasonings to your preference. Add more chili powder or cumin for a spicier quesadilla, or increase the garlic and onion powder for a more savory flavor.
- Don't Overfill the Quesadillas: Avoid overloading the tortillas with too much filling, as this can make them difficult to fold and may cause the filling to spill out during cooking.
- Cook on Medium Heat: Cooking the quesadillas over medium heat allows the cheese to melt evenly and prevents the tortillas from burning.
- Serve Immediately: Quesadillas are best served hot and fresh. Enjoy them right out of the pan with your favorite dipping sauce or salsa.
Conclusion:
Spinach Mushroom Quesadillas offer a delicious and versatile meal option. With minimal ingredients and simple steps, you can create a satisfying dish that's perfect for breakfast, lunch, or dinner. Experiment with different types of cheese, vegetables, and seasonings to create your own unique quesadilla variations. Whether you prefer a classic cheese quesadilla or something more adventurous, this recipe provides a solid foundation for culinary exploration. Enjoy the delightful flavors of spinach, mushrooms, and melted cheese wrapped in a crispy tortilla – a culinary experience that's sure to satisfy your taste buds.
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