Oh, the joy of simple pleasures! This Ultimate Baked Spinach Mushroom Quesadilla—it’s like a warm hug on a chilly afternoon. Imagine, if you will, the earthy aroma of mushrooms mingling with the creamy embrace of cheese, all nestled within a golden, crispy tortilla. It’s one of those dishes where every bite feels like a celebration, and honestly, who doesn’t need a little fiesta in their life now and then?
Steps
- Slice the mushrooms and cook them in a skillet with cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium heat until the mushrooms have released their moisture and it has evaporated. Set the cooked mushrooms aside.
- Thaw the frozen spinach, then squeeze out as much water as possible. After squeezing, you should have about one cup of loosely packed spinach.
- In a bowl, combine the sautéed mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining salt and pepper. Stir the mixture until all ingredients are evenly combined.
- Place about ½ cup of the spinach and mushroom mixture onto one half of each tortilla. Spread it out evenly, then fold the tortilla to enclose the filling.
- Cook the assembled quesadillas in a skillet over medium heat until they are golden brown and crispy on the outside, with the cheese melted on the inside. You can choose to use butter or oil in the skillet for a more fried texture.
- Once cooked, slice the quesadillas in half, and serve them while warm.
Ingredients
- 8 oz mushrooms
- 1 Tbsp cooking oil
- 1/4 tsp garlic powder
- 1/4 tsp salt, divided
- 1/4 tsp freshly cracked pepper, divided
- 1/8 tsp crushed red pepper
- 1/2 lb frozen chopped spinach
- 8 oz shredded mozzarella cheese
- 1/4 cup sour cream
- 5 flour tortillas (7-inch size)
Nutritional Values
Calories: 1485 kcal | Carbohydrates: 100 g | Protein: 80 g | Fat: 90 g | Sodium: 3260 mg | Fiber: 15 g
FAQ
- Can I use fresh spinach instead of frozen for the quesadillas?
- Fresh spinach can be used, but it may make the quesadillas a bit watery if not prepared correctly. You can add roughly chopped fresh spinach directly to the filling, but be cautious of excess moisture. Alternatively, you can sauté fresh spinach to remove most of the water, though you will need a larger quantity of fresh spinach to achieve the same yield as frozen.
- What types of cheese can I use for these quesadillas?
- While classic mozzarella is a simple choice, you can experiment with different cheeses to add more flavor. Consider adding feta crumbles, grated Parmesan, or mixing in smoked gouda for a richer taste. For a spicy kick, replace mozzarella with pepper jack cheese.
- Do I need to use oil or butter when cooking the quesadillas?
- It is not necessary to use oil or butter when toasting the quesadillas, but you can if you prefer a more fried texture. Cooking them in a dry skillet will still result in a crispy exterior and melty interior.
- How can I prevent the quesadillas from becoming soggy?
- To avoid sogginess, ensure that any ingredients with high water content, like mushrooms and spinach, are thoroughly cooked and excess moisture is removed before adding them to the tortillas. This will help maintain a crispy texture.
- Are there other quesadilla flavors I can try?
- Yes, you can explore a variety of flavors such as Hearty Black Bean, Creamy Chicken and Spinach, Sausage and Egg Breakfast, Creamy White Bean and Spinach, and BBQ Chicken quesadillas for a delicious twist.
Tips
- To prevent your quesadillas from becoming watery when using fresh spinach, consider sautéing the spinach until most of the moisture is cooked out. This will require a large amount of raw spinach to achieve a sufficient amount for the filling after cooking.
- Experiment with different cheese varieties to enhance the flavor of your quesadillas. While mozzarella is a classic choice, adding cheeses like feta, Parmesan, or smoked gouda can elevate the taste. For a spicy kick, try substituting pepper jack cheese.
- Ensure the frozen spinach is thoroughly thawed and excess water is squeezed out before adding it to the filling. This helps maintain the desired texture of the quesadillas without making them soggy.
- If you prefer a more fried texture for the tortillas, you can cook the quesadillas with a little butter or oil in the skillet. This will give them a crispy and golden-brown exterior.
Equipment
- Skillet: A good quality non-stick skillet for sautéing mushrooms and toasting quesadillas.
- Cheese Grater: If mozzarella cheese is bought in block form, a grater is necessary for shredding.
- Kitchen Scale: Useful for measuring ingredients like mushrooms and spinach accurately.
- Garlic Powder: Although a common spice, some households may not have this and could order it online.
