My Midwest Kitchen

Spinach Mushroom Quesadillas

Once upon a time I was having a summer gathering with a Mexican theme. Nothing says summer quite like Mexican food. I had barbacoa going in the slow cooker, homemade salsa, and three kinds of guacamole. Upon my friends’ arrival, there was at least an hour or more for the barbacoa still to go and I stared at my existing spread. In a panic, I realized that all I had to offer my guests were dips! Now, I am not saying that chips and dip are unsatisfactory by any means, but on a toasty summer day and beverages being sipped, I felt concerned that I did not have something more substantial on the table.

Luckily, I live right by a grocery store and in a hurry, I made a quick trip and returned with flour tortillas, cheese, mushrooms, and spinach. And this was the beginning of my spinach mushroom quesadillas.

I don’t mean to gloat, but these really are spectacular for so many reasons. They are delicious (a friend said that evening that they were the best quesadillas he had ever had…I could have imagined that, but I like to think I did not). They are affordable. And they can be made FAST.IMG_0136

Do you see that oozy, gooey, cheesy goodness? 

I like to serve these with my favorite salsa (of course I like homemade, but jarred is fine). Other accompaniments could include sour cream, guacamole or a chipotle cream sauce.

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Spinach and Mushroom Quesadillas
Yields 8
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 4 Carb Balance fajita tortillas (or sub your favorite 8 inch tortilla)
  2. 1 pint sliced mushrooms
  3. 5 oz fresh spinach (3-4 handfuls)
  4. 1 tsp cumin
  5. 1 tsp ground oregano
  6. 1 tsp adobo seasoning
  7. 1 tsp garlic powder
  8. 2 cups chihuahua cheese
  9. 2 tbsp olive oil
Instructions
  1. Heat 1 tbsp olive oil on medium heat. Add mushrooms. Cook for 5 minutes until soft. Add in seasonings and spinach and cook 3-4 more minutes, until spinach has wilted. Remove from pan and set aside. Do not turn off heat.
  2. Brush a tortilla with 1/4 of the remaining olive oil. Put in pan, olive oil side down. Top with 1/2 cup of the cheese, half the vegetable mixture, and another 1/2 of the cheese. Cover with a tortilla and brush the top with olive oil. Flip after 90 seconds and toast the other side until cheese has melted. Repeat with the last two tortillas.
  3. Cut into fourths and serve with your favorite salsa, sour cream or guacamole.
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