Spinach and Mushroom Quesadilla

[legendleejieun]

When it's Lent season, I aim for easy but yummy meals. Enter the Spinach and Mushroom Quesadilla - my go-to treat!
Picture this out: sizzling mushrooms, tender spinach, and melty cheese snuggled between crispy tortillas. It's a taste sensation that even the fussiest eater will love. Ready to dive in and savor the flavors?

Ingredients:

• 4 large flour tortillas
• 2 cups baby spinach leaves
• 1 cup mushrooms, sliced
• 1/2 onion, thinly sliced
• 1 clove garlic, minced
• 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite melting cheese)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional toppings: salsa, sour cream, guacamole

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and thinly sliced onion, and sauté until golden brown and caramelized, about 5-7 minutes.
2. Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
3. Add the baby spinach leaves to the skillet and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
4. Remove the skillet from the heat and set aside.
5. Heat a separate skillet or griddle over medium heat. Place one flour tortilla in the skillet and sprinkle half of the shredded cheese evenly over the tortilla.
6. Spoon half of the mushroom and spinach mixture over the cheese.
7. Sprinkle the remaining cheese over the mushroom and spinach mixture.
8. Top with another flour tortilla, pressing down gently to seal the quesadilla.
9. Cook the quesadilla for 2-3 minutes on each side, until golden brown and crispy, and the cheese is melted.
10. Remove the quesadilla from the skillet and let it cool slightly before slicing into wedges.
11. Serve your Spinach and Mushroom Quesadilla hot, with your favorite toppings like salsa, sour cream, or guacamole.
12. Enjoy this savory delight as a satisfying meal for lunch or dinner during the Lenten season!

Voila! Here's my special Spinach and Mushroom Quesadilla recipe for Lent. This delightful dish is meat-free and bursting with flavor. May it add a sprinkle of happiness to your dining table and fill your tummy with each tasty mouthful. Keep on cooking with joy and savor every cheesy bite!

 

[hoyeon]

When it's Lent season, I aim for easy but yummy meals. Enter the Spinach and Mushroom Quesadilla - my go-to treat!
Picture this out: sizzling mushrooms, tender spinach, and melty cheese snuggled between crispy tortillas. It's a taste sensation that even the fussiest eater will love. Ready to dive in and savor the flavors?

Ingredients:

• 4 large flour tortillas
• 2 cups baby spinach leaves
• 1 cup mushrooms, sliced
• 1/2 onion, thinly sliced
• 1 clove garlic, minced
• 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite melting cheese)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional toppings: salsa, sour cream, guacamole

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and thinly sliced onion, and sauté until golden brown and caramelized, about 5-7 minutes.
2. Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
3. Add the baby spinach leaves to the skillet and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
4. Remove the skillet from the heat and set aside.
5. Heat a separate skillet or griddle over medium heat. Place one flour tortilla in the skillet and sprinkle half of the shredded cheese evenly over the tortilla.
6. Spoon half of the mushroom and spinach mixture over the cheese.
7. Sprinkle the remaining cheese over the mushroom and spinach mixture.
8. Top with another flour tortilla, pressing down gently to seal the quesadilla.
9. Cook the quesadilla for 2-3 minutes on each side, until golden brown and crispy, and the cheese is melted.
10. Remove the quesadilla from the skillet and let it cool slightly before slicing into wedges.
11. Serve your Spinach and Mushroom Quesadilla hot, with your favorite toppings like salsa, sour cream, or guacamole.
12. Enjoy this savory delight as a satisfying meal for lunch or dinner during the Lenten season!

Voila! Here's my special Spinach and Mushroom Quesadilla recipe for Lent. This delightful dish is meat-free and bursting with flavor. May it add a sprinkle of happiness to your dining table and fill your tummy with each tasty mouthful. Keep on cooking with joy and savor every cheesy bite!

View attachment 659

Hello! Though spinach and mushrooms are a classic combo, throwing in some caramelized onions can add a hint of sweetness and depth of flavor!

 

[mndynthn12]

Yum! Spinach and Mushroom Quesadillas! Now that's a delicious twist on a classic! Can't wait to fire up the skillet and savor every gooey, cheesy bite. Thanks a bunch for sharing this mouthwatering recipe!