Spinach and Mushroom Quesadillas

Method6 steps · about 35 min

1. 1

   Step 1: Slice the mushrooms (8 oz) and add them to a skillet with the cooking oil (1 Tbsp), garlic powder (1/4 tsp), crushed red pepper (1/8 tsp), and 1/8 tsp each of salt and pepper. Sauté over medium heat until the mushrooms have released their water and it has evaporated. Set the mushrooms aside.

   Uses 8 oz mushrooms · 1 Tbsp cooking oil · 1/4 tsp garlic powder · 1/8 tsp salt · 1/8 tsp black pepper · 1/8 tsp crushed red pepper

   
2. 2

   Step 2: While the mushrooms are cooking, thaw the frozen spinach (1/2 lb) then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.

   Uses 1/2 lb frozen chopped spinach

3. 3

   Step 3: Add the mushrooms, spinach, shredded mozzarella (8 oz), sour cream (1/4 cup), and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.

   Uses Sautéed mushrooms · Thawed squeezed spinach · 8 oz mozzarella, shredded · 1/4 cup sour cream · 1/8 tsp salt · 1/8 tsp black pepper

   
4. 4

   Step 4: Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.

   Uses Cheesy spinach-mushroom filling · 5 7-inch flour tortillas

   
5. 5

   Step 5: Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (I do not use butter or oil in the skillet, but can if you want a more fried texture).

   Uses Filled folded quesadillas · Additional cooking oil, optional for browning

   
6. 6

   Step 6: Slice the quesadillas and serve!

   Uses Cooked quesadillas