Easy weeknight Spinach & Mushroom Quesadilla recipe
- crhouston
- May 20
- 1 min read
This is a simple recipe but the addition of Badia seasoning and toasting the tortillas elevates the flavor. Serves 4
SUPPLIES
INGREDIENTS
olive oil
16 oz fresh mushrooms (sliced)
1 tbsp Badia Complete Seasoning
5 oz frozen chopped spinach (defrosted)
4 soft taco tortillas
Pepper jack cheese
Course salt
DIRECTIONS
In a medium sauce pan, add 2 tbsp olive oil, mushrooms, and Badia seasoning and cook on medium-low heat for 8 min. Set aside in bowl.
While mushrooms cook, squeeze all excess water out of defrosted spinach. You can do this easily with this potato ricer. Set aside.
Clean pan with paper towels and return to burner.
Heat pan on medium-low.
When pan is heated, add tortillas one at a time and toast both sides.
To assemble quesadilla: add some mushrooms and spinach on one half of tortilla, sprinkle some pepper jack and fold the empty half over on top.
Brush olive oil on top of tortilla and sprinkle a little coarse salt on top and place the oiled side down on pan. While it’s cooking, brush olive oil on the other side and salt.
Flip after a couple minutes.
Remove from pan when cheese is melted inside.
Repeat for the remaining 3 tortillas.
Use a pizza cutter and cut into triangles.
Serve with your favorite salsa and sour cream.
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