Spinach and Mushroom Quesadillas Recipe

Name: Spinach and Mushroom Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 medium red onions, thinly sliced; 8 ounces button mushrooms (we used a combination of both) or 8 ounces cremini mushrooms, thinly sliced (we used a combination of both); 6 ounces prewashed spinach, shredded (about 8 cups); 12 lb cooked & crispy bacon; coarse salt, to taste; fresh ground black pepper, to taste; 1 pinch crushed red pepper flakes; fresh grated nutmeg; 8 flour tortillas (8-inch); 8 ounces shredded monterey jack pepper cheese (we used a combination of the three) or 8 ounces shredded cheddar cheese (we used a combination of the three) or 8 ounces cubed brie cheese (we used a …

Servings: persons

2 tablespoons canola oil
3 medium red onions, thinly sliced
8 ounces button mushrooms (we used a combination of both) or 8 ounces cremini mushrooms, thinly sliced (we used a combination of both)
6 ounces prewashed spinach, shredded (about 8 cups)
12 lb cooked & crispy bacon
coarse salt, to taste
fresh ground black pepper, to taste
1 pinch crushed red pepper flakes
fresh grated nutmeg
8 flour tortillas (8-inch)
8 ounces shredded monterey jack pepper cheese (we used a combination of the three) or 8 ounces shredded cheddar cheese (we used a combination of the three) or 8 ounces cubed brie cheese (we used a combination of the three)

1
Preheat oven to 400 degrees F.
2
In a 12-inch skillet over medium heat, warm 1 tablespoon oil.
3
Cook the onions, stirring occasionally, until lightly golden, about 5 minutes.
4
Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
5
Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total.
6
Season with salt, pepper, & crushed red pepper flakes.
7
Brush one side of tortillas with remaining tablespoon oil.
8
Place 4 tortillas, oiled sides down, on two baking sheets.
9
Layer each tortilla with cheese, crumbled bacon, spinach mixture sprinkled with nutmeg, and more cheese, dividing evenly.
10
Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
11
Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.
12
To serve, cut quesadillas into quarters.

8438

kcal

Calories

600

Fat

176

Carbs

541

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

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 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 medium red onions, thinly sliced, 8 ounces button mushrooms (we used a combination of both) or 8 ounces cremini mushrooms, thinly sliced (we used a combination of both), 6 ounces prewashed spinach, shredded (about 8 cups), and more.

Yes, Spinach and Mushroom Quesadillas 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!

Spinach and Mushroom Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions