$5.73 recipe / $1.15 every
I’m of the opinion that just about every thing tastes higher in a toasted tortilla. I usually take leftover substances from my fridge and switch them right into a tasty quesadilla. In order that’s precisely what I made with the leftover frozen spinach in my freezer. Straightforward, tacky, creamy Spinach and Mushroom Quesadillas!
To craft these Spinach and Mushroom Quesadillas, I used my Creamy Chicken and Spinach Quesadillas as a template. The filling is a mixture of your most important ingredient (on this case mushrooms and spinach), cheese, and a bit of little bit of bitter cream to make every thing further creamy and scrumptious. That little little bit of bitter cream actually takes the quesadillas to the following degree!
Can I Use Recent Spinach?
I additionally examined this recipe utilizing recent spinach, simply to see which might be higher. I added the recent, roughly chopped spinach to the quesadilla filling with out sautéing. The quesadillas have been good, however they did get a bit watery in the event that they sat within the scorching skillet too lengthy or sat on the plate too lengthy earlier than consuming.
Another choice for recent spinach could be to sauté the recent spinach down till virtually the entire water is cooked out, however you’d possible want a really massive amount of spinach yield sufficient to fill the quesadillas as soon as sautéed.
Cheese Choices
I stored my spinach and mushroom quesadillas quite simple with basic mozzarella cheese, however you could possibly have enjoyable right here and add extra taste by swapping out the cheese or including a second sort of cheese. Including just a few crumbles of feta or a few tablespoons of grated Parmesan to the mozzarella would add an additional punch of taste. Mixing in some smoked gouda would even be wonderful! In order for you issues a bit of extra spicy, you could possibly use pepper jack instead of the mozzarella.
Spinach and Mushroom Quesadillas
These Spinach and Mushroom Quesadillas are full of melty, creamy cheese, sautéed mushrooms, and a wholesome dose of spinach.
Servings: 5 quesadillas
- 8 oz. mushrooms ($1.69)
- 1 Tbsp cooking oil ($0.04)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt, divided ($0.02)
- 1/4 tsp freshly cracked pepper, divided ($0.02)
- 1/8 tsp crushed pink pepper ($0.02)
- 1/2 lb. frozen chopped spinach ($0.84)
- 8 oz. mozzarella*, shredded ($1.85)
- 1/4 cup bitter cream ($0.29)
- 5 7-inch flour tortillas ($0.94)
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Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed pink pepper, and half of the salt and pepper. Sauté over medium till the mushrooms have launch all of their water and it has evaporated out of the skillet. Set the mushrooms apart.
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Whereas the mushrooms are cooking, thaw the frozen spinach then squeeze out as a lot of the water as doable. It is best to have about one cup of spinach (loosely packed) as soon as squeezed.
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Add the mushrooms, spinach, shredded mozzarella, bitter cream, and one other ⅛ tsp every of salt and pepper to a bowl, then stir to mix.
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Add about ½ cup of the tacky spinach mushroom combination to every tortilla, unfold it out to cowl one aspect of the tortilla, then fold to shut.
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Prepare dinner the quesadillas in a skillet over medium warmth till brown and crispy on the skin and melty on the within (I don’t use butter or oil within the skillet, however can if you’d like a extra fried texture).
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Slice the quesadillas and serve!
*You may swap out or combine in your favourite sort of cheese.
See how we calculate recipe costs here.
Serving: 1 quesadilla ・ Energy: 297 kcal ・ Carbohydrates: 20 g ・ Protein: 16 g ・ Fats: 18 g ・ Sodium: 652 mg ・ Fiber: 3 g
Dietary values are estimates solely. See our full nutrition disclaimer here.
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Learn how to Make Spinach and Mushroom Quesadillas – Step by Step Photographs
Slice 8oz. mushrooms. I used child bella, however you should utilize no matter sort you want.
Add the mushrooms to a skillet together with 1 Tbsp cooking oil, ¼ tsp garlic powder, ⅛ tsp salt, ⅛ tsp pepper, and ⅛ tsp crushed pink pepper. Sauté over medium till the mushrooms have launched all of their moisture and it has evaporated out of the skillet. Set the mushrooms apart.
Thaw ½ lb. of frozen chopped spinach. Squeeze as a lot water out of the spinach as doable. It is best to have about one loosely packed cup of dried spinach.
Add the spinach, mushrooms, 8 oz. shredded mozzarella, ¼ cup bitter cream, and an extra ⅛ tsp salt and pepper to a bowl.
Stir the substances collectively till effectively mixed.
Add about ½ cup of the spinach mushroom combination to every tortilla, spreading it out over one aspect, then folding it closed.
Toast the quesadillas in a skillet over medium warmth till they’re golden brown and crispy on the outsides and melty on the insides. I don’t use any butter or oil within the skillet, however you’ll be able to should you desire a extra fried texture to the tortilla.
Slice the quesadillas in half and serve!
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