Spinach Quesadillas
This is the pan I make when I want something hot and folded and I do not want a long filling. Spinach and mushrooms cook first, so they do not steam the tortilla from the inside. A modest amount of cheese goes on next, then the greens, then a second tortilla. The outside blisters gold. The inside should show spinach and mushroom slices when you cut it, which is the cross-section in the photo.
Cheese is the glue, not the point. Too much and you lose the vegetables. A melting cheese works. Mozzarella is mild. A little feta crumbled in with it keeps this in the same Mediterranean set as the other plates. Olive oil in the pan, not a pool of butter. Cook the mushrooms until they take on color before they go in, or they leak and the tortilla goes soft.
It makes two quesadillas, cut into wedges for four as a side or two as a meal. Serve them as soon as they are cut. The cheese sets if they sit, and the pull in the photo is gone.
Why you'll love it
- Ready in 20 minutes, one skillet.
- Spinach and mushrooms visible in the cut wedge.
- Light on cheese, so it is not a cheese bomb.
- Olive oil blister on the tortilla, like the photo.
Anti-Inflammatory & Mediterranean Recipes
Spinach Quesadillas
- Prep10 min
- Cook10 min
- Total20 min
- Servings2 servings
- Calories420 kcal
Ingredients
- Filling
- Quesadillas
Instructions
- Heat 1 tsp olive oil in a skillet over medium. Add the mushrooms and cook 4 minutes, until browned. Add the garlic for 30 seconds.
- Add the spinach, salt, and pepper. Toss until just wilted, about 1 minute. Move the filling to a plate and wipe the pan.
- Brush the skillet with the second teaspoon of oil. Lay in one tortilla. Scatter half the mozzarella and feta on one half of it. Add half the mushroom and spinach filling. Fold the tortilla over.
- Cook 2 to 3 minutes a side, until the outside is spotted gold and the cheese has melted. Press gently with a spatula.
- Repeat with the second tortilla. Rest 1 minute, then cut into wedges. Serve right away.
Notes & Tips
- Cook the filling first. Raw spinach steams the tortilla and makes it chewy.
- Brown the mushrooms. Pale ones leak water into the cheese.
- Medium heat. High heat burns the tortilla before the cheese melts.
- Cut after a 1-minute rest. Straight off the pan, the cheese runs out.
- Nutrition: Per serving (1 quesadilla). Estimate.
- Nutrition: Net carbohydrates: 37g
- Nutrition: WW estimate: 11 points on the current plan (tortilla and cheese carry the points; spinach and mushrooms are the light part)
- Fridge: 2 days, wrapped. Re-crisp in a dry skillet. The microwave makes the tortilla tough.
- Best the hour they are cooked. The cheese pull does not come back.
- Nutrition is an estimate from flour tortillas, mozzarella, a little feta, spinach, mushrooms, and olive oil.
Variations & serving ideas
- No feta: use all mozzarella. The wedge will be milder.
- No mozzarella: a Mexican blend melts the same way.
- Higher protein: fold in 1/2 cup drained chickpeas with the spinach.
- Dairy-free: this fold needs a melting cheese. A bean and spinach taco is the stand-in.
- Corn tortillas: use two small ones per quesadilla. They crack if you fold a large corn tortilla.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Total fat | 20 g |
| Sodium | 720 mg |
| Total carbohydrate | 40 g |
| Fibre | 3 g |
| Protein | 18 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Spinach Quesadillas?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Spinach Quesadillas?
You need mozzarella, crumbled feta, mushrooms, garlic, spinach and flour tortillas. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 2 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 420 calories, 18 g protein, 40 g carbohydrates and 20 g fat.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!