Mushroom and Spinach Quesadilla With Garden Salad

Name: Mushroom and Spinach Quesadilla With Garden Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ teaspoon olive oil; 14 red capsicum (finely chopped); 70 g button mushrooms (thinly sliced); 1 garlic clove (minced); 20 g spinach leaves (baby 2 cups); 2 spring onions (thinly sliced diagonally); 1 pinch chili flakes (optional); 2 tortillas (Old El Paso Extra Light specified); 60 g cheddar cheese (1/2 cup 30% fat-reduced grated); cooking spray; 2 tablespoons sour cream (extra light to serve); coriander sprig (to serve); lime wedge (or lemon wedges to serve); 45 g mixed salad greens (3 cups); 1 lebanese cucumber (halved lengthways, thinly sliced diagonally); 1 14 g cherry tomatoes (halved)

Servings: persons

¼ teaspoon olive oil
14 red capsicum (finely chopped)
70 g button mushrooms (thinly sliced)
1 garlic clove (minced)
20 g spinach leaves (baby 2 cups)
2 spring onions (thinly sliced diagonally)
1 pinch chili flakes (optional)
2 tortillas (Old El Paso Extra Light specified)
60 g cheddar cheese (1/2 cup 30% fat-reduced grated)
cooking spray
2 tablespoons sour cream (extra light to serve)
coriander sprig (to serve)
lime wedge (or lemon wedges to serve)
45 g mixed salad greens (3 cups)
1 lebanese cucumber (halved lengthways, thinly sliced diagonally)
1 14 g cherry tomatoes (halved)

1
Preheat oven to 190C (fan forced).
2
Line a baking tray with baking paper.
3
Heat the oil in a large non-stick frying pan on medium and add the capsicum and mushroom and cook, tossing often, for 3 to 4 minutes or until the mushroom is tender and then add the garlic, spinach leaves, shallot and chili flakes (if using) and cook, tossing, for 1 minute or until the spinach starts to wilt and then transfer the mixture to a medium bowl and set aside.
4
Spray on side of each tortilla, and place 1 tortilla, spray side up on the baking tray and sprinkle half of the cheese over the tortilla and then spread the vegetable mixture over and top with the remaining cheese and then add the remaining tortilla, sprays side up.
5
Bake for 10 to 15 minutes or until crispy and the cheese has melted.
6
Garden Salad - meanwhile, put the salad leaves, cucumber and tomato in a bowl and toss to combine.
7
Cut the quesadilla into 4 wedges and divide between plates and top with sour cream and coriander sprigs to serve and accompany with the lime wedges and salad.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¼ teaspoon olive oil, 14 red capsicum (finely chopped), 70 g button mushrooms (thinly sliced), 1 garlic clove (minced), and more.

Yes, Mushroom and Spinach Quesadilla With Garden Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!