Portobello & Spinach Quesadilla Recipe

Name: Portobello & Spinach Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra-virgin Olive Oil, Divided; 8 whole Chicken Tenders; 1- 1/2 Tablespoon Salt, Divided; 1- 1/2 Tablespoon Fresh Ground Pepper, Divided Use; 1 Tablespoon Dried Oregano; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 3 Tablespoons Butter, Divided Use; 1 whole Portobello Mushroom Cap, Thinly Sliced; 1 whole Small Onion, Thinly Sliced; 3 cloves Garlic, Chopped; 2 cups Fresh Spinach; 8 whole Flour Tortillas; 2 cups Shredded Mozzarella

Servings: persons

2 Tablespoons Extra-virgin Olive Oil, Divided
8 whole Chicken Tenders
1- 1/2 Tablespoon Salt, Divided
1- 1/2 Tablespoon Fresh Ground Pepper, Divided Use
1 Tablespoon Dried Oregano
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
3 Tablespoons Butter, Divided Use
1 whole Portobello Mushroom Cap, Thinly Sliced
1 whole Small Onion, Thinly Sliced
3 cloves Garlic, Chopped
2 cups Fresh Spinach
8 whole Flour Tortillas
2 cups Shredded Mozzarella

1
Preheat oven to 350 F.
2
Heat a skillet with 1 tablespoon of olive oil on medium-low heat.
3
Season chicken with 1/2 tablespoon salt and pepper and all of the oregano, garlic and onion powder.
4
Cook chicken about 5 minutes on each side.
5
In another skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter on medium-low heat.
6
Add sliced mushrooms and saute for a few minutes until soft.
7
Add onions and garlic and the remaining salt and pepper.
8
Let it saute for about another 2 minutes.
9
Stir in chopped spinach along with remaining 1 tablespoon of butter.
10
Sprinkle on additional salt and pepper if needed.
11
Spinach will cook down in a few minutes.
12
On a sheet pan covered with aluminum foil, place four tortillas and add a layer of cheese to cover it.
13
Sprinkle about 1/3 cup of the cooked chicken chopped on top of each piece.
14
Spread spinach and mushroom mixture on top of each.
15
Layer some more cheese on top of that and place the top tortilla on each; then slightly press down.
16
Place in oven for about 10 minutes, until cheese is melty.
17
Once done, cut each into four pieces and enjoy!
18
Tip: I used Greek dressing as a dipping sauce and it was de-lish!

1400

kcal

Calories

Fat

163

Carbs

100

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 Tablespoons Extra-virgin Olive Oil, Divided, 8 whole Chicken Tenders, 1- 1/2 Tablespoon Salt, Divided, 1- 1/2 Tablespoon Fresh Ground Pepper, Divided Use, and more.

Yes, Portobello & Spinach Quesadilla falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello & Spinach Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions