Mushroom Spinach Quesadillas

Mushrooms and spinach tuck inside crisp folded tortillas with melted cheddar. Cooking moisture out of the vegetables before filling is the key to a crisp quesadilla.

Ingredients

• 4 large flour tortillas
• 300 g mushrooms, sliced
• 150 g baby spinach
• 180 g grated cheddar
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and cook for 6–8 minutes until their released liquid evaporates and they begin to brown.
2. Add onion and cook for 3–4 minutes until soft. Stir in garlic, cumin, salt and pepper for 30 seconds.
3. Add spinach in handfuls and stir until wilted. Cook until the pan looks dry, then transfer filling to a bowl.
4. Lay out tortillas. Scatter half the cheese over one half of each tortilla, divide the filling on top and add the remaining cheese. Fold each tortilla in half.
5. Wipe the skillet and brush with a little of the remaining oil. Cook the folded tortillas in batches over medium heat for 2–3 minutes per side until golden and the cheese melts, adding oil as needed.
6. Cut each folded tortilla into three wedges and serve hot. A dry filling keeps the tortilla crisp; do not pack in watery vegetables.
7. Refrigerate leftovers within two hours for up to three days. Reheat in a skillet until hot throughout to restore the crisp outside.

Brown the mushrooms first

Give mushrooms time to release their water and begin browning before adding the other vegetables.

Keep the filling dry

Spinach brings more moisture into the pan. Cook it off so it does not soak into the tortilla.

Use cheese on both sides

Cheese beneath and above the vegetables helps hold the filling together when you cut wedges.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Cut each folded tortilla into three wedges and serve hot. A dry filling keeps the tortilla crisp; do not pack in watery vegetables.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat in a skillet until hot throughout to restore the crisp outside.