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A quick and easy vegetarian meal perfect for lunch or dinner. Earthy mushrooms and fresh spinach are sautéed with savory spices, then melted with gooey cheese inside a warm, crisp tortilla. Ready in under 30 minutes!
Sauté the Vegetables
Wilt the Spinach and Finalize Filling
Assemble and Cook the Quesadillas
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A quick and easy vegetarian meal perfect for lunch or dinner. Earthy mushrooms and fresh spinach are sautéed with savory spices, then melted with gooey cheese inside a warm, crisp tortilla. Ready in under 30 minutes!
This tex_mex recipe takes 25 minutes to prepare and yields 4 servings. At 625.55 calories per serving with 24.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Serve
Incorporate 1 cup of cooked, shredded chicken, black beans, or crumbled firm tofu into the vegetable filling for a heartier meal.
Swap Monterey Jack for other good melting cheeses like Oaxaca, sharp cheddar, or a Mexican blend. For a vegan option, use a dairy-free shredded cheese.
Add 1 finely chopped jalapeño or a pinch of cayenne pepper along with the garlic for a spicy kick.
Substitute spinach with chopped kale (stems removed) or Swiss chard. You may need to cook them a few minutes longer to become tender.
Spinach is an excellent source of Vitamin K, Vitamin A, and iron, while mushrooms provide B vitamins and selenium, supporting overall health and energy levels.
The combination of spinach, mushrooms, and onions contributes dietary fiber, which is essential for digestive health, promoting regularity and satiety.
The cheese in the quesadilla provides a significant amount of calcium, a key mineral for maintaining strong bones and teeth.
Garlic, onions, and spinach contain powerful antioxidants that help protect your body's cells from damage caused by free radicals.
A single quesadilla contains approximately 480-550 calories, depending on the specific type of tortilla and amount of cheese and oil used.
Yes, it can be a healthy meal. It's packed with vegetables like spinach and mushrooms, providing fiber and vitamins. To make it healthier, you can use whole wheat tortillas, reduce the amount of cheese, and serve it with fresh salsa instead of sour cream.
Quesadillas are best served fresh and crispy. However, you can prepare the spinach and mushroom filling up to 2 days in advance and store it in an airtight container in the refrigerator. This makes assembly and cooking very quick.
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a dry skillet over medium-low heat or in an air fryer until warm and crispy. Avoid using a microwave, as it will make the tortilla soft and soggy.
Absolutely. Thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the skillet. This is a crucial step to prevent a watery filling.
They are delicious on their own or served with classic toppings like sour cream, guacamole, pico de gallo, or your favorite salsa. A simple side salad with a lime vinaigrette also pairs nicely.