Spinach and Mushroom Quesadillas with Cilantro Lime Dipping Sauce Recipe

Name: Spinach and Mushroom Quesadillas with Cilantro Lime Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Small Yellow Onion, Chopped; 3 Tablespoons Olive Oil, Divided; 1/2 teaspoons Sea Salt; 8 ounces, weight Mushrooms, Sliced; 1 cup (packed) Fresh Spinach Leaves; 4 Corn Tortillas (check Labels To Ensure These Are Gluten Free); 1/4 cups Shredded Gruyere Cheese; 1/4 cups Shredded Mozzarella Cheese; 6 ounces, weight Plain Greek Yogurt; 1 Tablespoon Milk; 1 Tablespoon Fresh Squeezed Lime Juice; 1 clove Garlic, Minced; 1/4 teaspoons Ground Cumin; 3 dashes Hot Sauce; 1/2 cups Fresh Cilantro Leaves, Chopped; Salt To Taste

Servings: persons

1 whole Small Yellow Onion, Chopped
3 Tablespoons Olive Oil, Divided
1/2 teaspoons Sea Salt
8 ounces, weight Mushrooms, Sliced
1 cup (packed) Fresh Spinach Leaves
4 Corn Tortillas (check Labels To Ensure These Are Gluten Free)
1/4 cups Shredded Gruyere Cheese
1/4 cups Shredded Mozzarella Cheese
6 ounces, weight Plain Greek Yogurt
1 Tablespoon Milk
1 Tablespoon Fresh Squeezed Lime Juice
1 clove Garlic, Minced
1/4 teaspoons Ground Cumin
3 dashes Hot Sauce
1/2 cups Fresh Cilantro Leaves, Chopped
Salt To Taste

1
For the quesadillas: 1.
2
Heat a large skillet over medium high heat.
3
Add sliced onion to the dry pan and cook, stirring frequently, until they have a deep brown color (about 5 minutes).
4
Add 1 1/2 tablespoons olive oil and the sea salt and cook for another 5 minutes or until onions have softened completely.
5
Remove to a plate.
6
2.
7
Add the remaining 1 1/2 tablespoons oil to the pan along with the sliced mushrooms.
8
Cook until softened and brown.
9
Add spinach leaves and stir until wilted, about 1-2 minutes.
10
Remove mushrooms and spinach and set on a plate close to the stove.
11
3.
12
Meanwhile, in another skillet, grill one side of each of the 4 tortillas then remove to a plate.
13
(Feel free to butter them first, but Ive found this isnt necessary if youre using a nonstick pan.)
14
4.
15
Place 1 tortilla (ungrilled side down) into the skillet.
16
Top with half the cheese and toppings then a second tortilla (ungrilled side facing up).
17
Grill until bottom tortilla is browned then flip and grill until the second tortilla is browned and cheese is fully melted.
18
5.
19
Repeat with the second quesedilla then serve immediately with cilantro lime dipping sauce.
20
For the sauce: Combine all ingredients together.
21
Season with salt.
22
Thin with additional milk, hot sauce, or lime juice, if necessary.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 whole Small Yellow Onion, Chopped, 3 Tablespoons Olive Oil, Divided, 1/2 teaspoons Sea Salt, 8 ounces, weight Mushrooms, Sliced, and more.

Yes, Spinach and Mushroom Quesadillas with Cilantro Lime Dipping Sauce 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.

Spinach and Mushroom Quesadillas with Cilantro Lime Dipping Sauce

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