Crispy Mushroom, Spinach, and Avocado Quesadillas
Imagine the warmth of your kitchen on a brisk evening, filled with the comforting aromas of earthy mushrooms and fresh spinach sizzling on the stove.
Introducing our Crispy Mushroom, Spinach, and Avocado Quesadillas,
where each bite is a celebration of creamy avocados, savory mushrooms,
and tender spinach enveloped in crispy, golden tortillas, melded together with melty cheese.
Embrace the simplicity of home cooking with these quesadillas that promise to
gather everyone around the table. Ready in just 20 minutes, t
hey’re a delightful way to spice up your meals.
Let’s cook up some comfort, one quesadilla at a time!
Fo Crispy Mushroom, Spinach, and Avocado Quesadillas:
- Olive Oil: 1 tablespoon for sautéing the vegetables.
- Red Onion: ½ red onion, chopped, for a mild, sweet flavor in the filling.
- Salt: To taste, for seasoning the filling.
- Cremini Mushrooms (Baby Bellas): 8 to 10 ounces, thinly sliced, to create the savory base of the quesadilla.
- Baby Spinach: 6 ounces, roughly chopped, for a fresh and tender addition.
- Lime: ½ small lime, juiced, to add a burst of tangy flavor to the filling.
- Shredded Jack or Cheddar Cheese: 2 ½ cups, divided, for that melty, cheesy texture.
- Ripe Avocados: 2, thinly sliced, adding creaminess and richness to the quesadillas.
- Whole Wheat Tortillas: 4 medium, as the base for your quesadilla.
- Red Salsa: For serving, adding a zesty kick to complement the flavors.
Crispy Mushroom, Spinach, and Avocado Quesadillas
Notes
Ingredients:
- 1 tablespoon olive oil
- ½ red onion, chopped
- Salt, to taste
- 8 to 10 ounces cremini mushrooms (also known as baby bellas), thinly sliced
- 6 ounces baby spinach, roughly chopped
- ½ small lime, juiced
- 2 ½ cups shredded raw Jack or cheddar cheese, divided
- 2 ripe avocados, thinly sliced
- 4 medium whole wheat tortillas
- Jarred red salsa for serving
Instructions:
- Prepare the Filling:
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chopped red onion and a pinch of salt. Cook, stirring occasionally, until onions are translucent.
- Add the sliced mushrooms and continue cooking until they are tender and golden, about 6 minutes.
- Gradually add the spinach in two parts, allowing the first batch to wilt slightly before adding the second. Cook until all the spinach is wilted and the mixture is fairly dry, about 2-3 minutes. Season with additional salt, pepper, and a splash of lime juice. Remove from heat.
- Assemble the Quesadillas:
- Sprinkle ¼ cup of cheese on one half of each tortilla.
- Distribute the mushroom and spinach mixture evenly over the cheese. Top with avocado slices and another ¼ cup of cheese per quesadilla.
- Fold the tortillas over to cover the fillings.
- Cook the Quesadillas:
- Heat a cast-iron skillet or another heavy pan over medium heat.
- Cook each quesadilla until golden and crispy, about 2-3 minutes per side. After flipping, sprinkle some of the reserved cheese on the hot side and let it melt as it cooks.
- Flip once more to allow the cheese to sizzle into the quesadilla, creating a crispy cheese crust.
- Serve:
- Let the quesadillas cool slightly on a cutting board, then cut each into three slices using a pizza cutter or sharp knife. Serve with red salsa.
Notes:
- This recipe is part of a sponsored partnership with Avocados from Mexico. Enjoy these quesadillas on game day or as a delicious weeknight dinner.
- Share your version of this recipe using #cookieandkate on Instagram.
More from Cookie and Kate:
- Discover newer recipes like Rosemary Roasted Nuts and older favorites like Blue Corn Nachos with Homemade Guacamole. Visit Cookie and Kate for a variety of appetizers and main dishes perfect for any occasion.
Nutrition
Calories: 526kcal | Carbohydrates: 28.5g | Protein: 24.6g | Fat: 37.9g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 570mg | Potassium: 650mg | Fiber: 9.9g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 12mg | Calcium: 320mg | Iron: 3mg
- Can I prep the filling ahead of time?
Absolutely! You can cook the mushroom and spinach filling earlier in the day (or even the day before). Just store it in the fridge in an airtight container. When you’re ready to make your quesadillas, reheat the filling gently and you’re good to go. Perfect for a super quick dinner!
- How do I keep my quesadillas from going soggy?
The secret? Cook down that mushroom and spinach mixture until there’s barely any moisture left. You want it nice and dry (but still juicy in flavor). Bonus tip: lightly toast the tortillas on both sides before filling them — that helps too!
- Can I swap out the cheese for something else?
Of course! Any good melting cheese will work. Think mozzarella, Monterey Jack, or a Mexican cheese blend. Just avoid pre-shredded cheese if you can — it doesn’t melt as well because of added starches. Shredding your own makes all the difference for that gooey, melty factor!
- How do I make this gluten-free?
Super easy — just use gluten-free tortillas. Everything else in the recipe is naturally gluten-free. Check your cheese and salsa labels to be safe, but most of the time, you’re all set!
- How do I get the cheese to melt without burning the tortillas?
Keep the heat at medium — not too high! If you want extra help melting the cheese, pop a lid on the pan for a minute to trap some heat. And don’t rush the flip! Give each side a couple of minutes to get golden and crispy.
