tex_mexeasy
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Golden, crispy tortillas filled with savory sautéed mushrooms, wilted spinach, and gooey melted cheese. A quick and delicious Tex-Mex classic perfect for a weeknight dinner.
For 4 servings
Sauté the vegetables
Season the filling
Assemble the quesadillas
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Golden, crispy tortillas filled with savory sautéed mushrooms, wilted spinach, and gooey melted cheese. A quick and delicious Tex-Mex classic perfect for a weeknight dinner.
This tex_mex recipe takes 35 minutes to prepare and yields 4 servings. At 0 calories per serving with 0g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Cook the quesadillas
Serve
Add 1 cup of cooked black beans or 1 cup of shredded cooked chicken to the vegetable filling for a protein boost.
Substitute the cheese with your favorite dairy-free shredded cheese and use olive oil or vegan butter for cooking the quesadillas.
Add 1-2 finely chopped jalapeños along with the onion, or sprinkle red pepper flakes into the filling for extra heat.
Use corn tortillas or certified gluten-free flour tortillas instead of regular flour tortillas.
Spinach is an excellent source of iron, vitamin K, and vitamin A, while mushrooms provide B vitamins and selenium.
The cheese provides a healthy dose of calcium, which is essential for strong bones and teeth.
Both cheese and mushrooms contribute to the protein content, helping to keep you full and satisfied.
It can be a balanced meal. It provides protein and calcium from the cheese, and vitamins and fiber from the spinach and mushrooms. To make it healthier, you can use whole wheat tortillas and reduce the amount of cheese and butter.
Each serving of two small quesadillas contains approximately 330-380 calories, depending on the specific tortillas and amount of cheese used.
Absolutely! Diced bell peppers, corn, zucchini, or onions are all excellent additions or substitutions. Just be sure to cook them until tender.
A good melting cheese is best. Monterey Jack, Oaxaca, Asadero, or a simple Mexican blend are all great choices. You can also use a mix of cheddar and mozzarella.
Yes, the spinach and mushroom filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly quick and easy.