Crispy Mushroom, Spinach, and Avocado Quesadillas
Craving something irresistibly crispy and bursting with layers of flavor? Try these Crispy Mushroom, Spinach, and Avocado Quesadillas! In just 20 minutes, you can whip up a meal that perfectly balances creamy avocado, savory mushrooms, and fresh spinach with a golden, cheesy crunch.
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Servings: 4
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.