One thing about a bag of spinach is that once it’s sautéed it’ll shrink down to nothing! And what better way to get in your greens than in a quesadilla with some cheese?!
There is something about sautéed spinach in some spices with mushrooms and cheese wrapped up in a tortilla … that is just so comforting! A comforting lunch, without all the guilt of comfort food …. now that is my type of meal for lunch. I normally have a hard time figuring out what to make for lunch. I always want something to feel satisfied, something that is tasty and something that doesn’t take up too much of my work day time. And if you too are like me… well this is the recipe for you!
It is really so easy, that you don’t even need a recipe for it. All you need to know is: sauté spinach and mushrooms in spices, put into a tortilla, top with cheese, fold tortilla over and pan fry. Literally, that is it!
Feel free to add your own touch to this. You can sauté a garlic clove with this mixture, you can add a shallot or onions. Honestly you can add whatever you like and I am certain it will compliment the mixture perfectly. Use this as a base recipe and do what you would like with it! For me: I wanted it simple. I didn’t want to chop up anything and I used what I had on hand.
Spinach and Mushroom Quesadillas
Ingredients
- 1 5 oz package of baby spinach
- 1 8 oz package of sliced mushrooms white or baby bella, washed and drained
- 1 tbsp olive oil or an olive oil spray
- 1/2 tsp dried parsley
- 1/8 tsp cayenne pepper
- 1/4 tsp garlic powder
- sprinkle of sea salt and cracked black pepper
For assembly of Quesadilla
- 1 burrito size tortilla
- 1/4 cup part skim mozzarella cheese
- salsa/sauce of choice
Instructions
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In a large skillet, heat oil on medium heat. Sprinkle sea salt and cracked black pepper. Once oil begins to simmer, add in spinach and mix until spinach is coated with oil. I like to spray a bit of olive oil spray on top of the spinach to help it to sauté and that way I am not using any more oil. Next add in washed and drained sliced mushrooms. Mix.
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Add in spices (dried parsley, cayenne pepper, garlic powder, sea salt and black pepper) on top of spinach and mushrooms. Mix together until incorporated.
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Allow mixture to fully sauté about 7-9 minutes on medium heat. Spinach should considerably shrink in size.
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To assemble quesadilla: Heat tortilla in microwave for 30 seconds. Take a couple of spoonfuls of spinach and mushroom mixture and spread onto one half of the tortilla. Top with cheese. Top with sauce/salsa of choice. Sprinkle on any spices you like. Fold over the other half of the tortilla. Place quesadilla on a pan on medium heat and heat for 1-2 minutes on each side or until cheese melts. Cut into four pieces and enjoy!
