Spinach And Mushroom Quesadillas With Salsa Recipe

Name: Spinach And Mushroom Quesadillas With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salsa; 2 tomatoes chopped; 1/2 red onion small, chopped; 2 tablespoons cilantro chopped; 1 green chili long, chopped; 1/2 lime juiced; mushroom; spinach; 2 tablespoons olive oil plus extra for brushing; 1 onion chopped; 2 cloves garlic crushed; 1 red chili finely chopped; 9 ounces mushrooms sliced; 3 1/2 ounces baby spinach; 8 flour tortillas; 2 cups chihuahua cheese shredded; 2 3/4 ounces jalapenos pickled sliced, drained; 1/4 cup basil coarsely chopped, plus extra, to serve; lime wedges to serve

Servings: persons

salsa
2 tomatoes chopped
1/2 red onion small, chopped
2 tablespoons cilantro chopped
1 green chili long, chopped
1/2 lime juiced
mushroom
spinach
2 tablespoons olive oil plus extra for brushing
1 onion chopped
2 cloves garlic crushed
1 red chili finely chopped
9 ounces mushrooms sliced
3 1/2 ounces baby spinach
8 flour tortillas
2 cups chihuahua cheese shredded
2 3/4 ounces jalapenos pickled sliced, drained
1/4 cup basil coarsely chopped, plus extra, to serve
lime wedges to serve

1
To make salsa, mix all ingredients together in a small bowl. Season to taste and set aside.
2
In a frying pan on high, heat oil. Saute onion, garlic and chili 2-3 minutes, until tender. Add mushrooms and saute 5-6 minutes, until softened. Remove from heat. Add spinach and toss until wilted.
3
Place 1 tortilla on a work surface. Brush with a little olive oil and turn over. Spread with 1/4 of the vegetable mixture, cheese, jalapenos and basil. Top with a second tortilla and brush top with olive oil. Repeat with remaining ingredients.
4
Heat a large non-stick frying pan on medium. Cook tortillas in batches 1 minute each side, until outside is golden and cheese is melted. Cut into wedges. Serve with salsa, extra basil and lime wedges.

1076

kcal

Calories

Fat

163

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

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 19 ingredients. The key ingredients include: salsa, 2 tomatoes chopped, 1/2 red onion small, chopped, 2 tablespoons cilantro chopped, and more.

Yes, Spinach And Mushroom Quesadillas With Salsa falls under the Vegetarian 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!

Spinach And Mushroom Quesadillas With Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions