Mushroom Spinach Quesadillas (Print version)
Mushrooms and spinach tuck inside crisp folded tortillas with melted cheddar.
# Ingredients:
Ingredients
01 -
4 large flour tortillas
02 -
300 g mushrooms, sliced
03 -
150 g baby spinach
04 -
180 g grated cheddar
05 -
1 small onion, diced
06 -
2 garlic cloves, minced
07 -
2 tbsp olive oil
08 -
½ tsp ground cumin
09 -
¼ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
Add onion and cook for 3–4 minutes until soft. Stir in garlic, cumin, salt and pepper for 30 seconds.
03 -
Add spinach in handfuls and stir until wilted. Cook until the pan looks dry, then transfer filling to a bowl.
04 -
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.
05 -
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.
06 -
Cut each folded tortilla into three wedges and serve hot. A dry filling keeps the tortilla crisp; do not pack in watery vegetables.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat in a skillet until hot throughout to restore the crisp outside.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.