This recipe gets the award for best recipe of the year so far. I didn't have mushrooms, and they're not my favorite anyway so I added extra spinach. Instead of avocado slices, I made guacamole so I had the flavors of jalapeno and cilantro (plus it spread nicely. I also cut them into 4ths instead of 3rds because it's easier to eat that way. These are hard to stop eating, so if you think this serves 4...think again. Recipe courtesy of Cookie and Kate.
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 8 -10 ounces mushrooms (creminis, AKA baby bellas, thinly sliced)
- 6 ounces Baby Spinach, roughly chopped
- 1/2 small lime, juiced
- 2 1/2 cups monterey jack cheese or 2 1/2 cups cheddar cheese, divided
- 2 avocados, cut into thin slices
- 4 medium whole wheat tortillas
- 1In a large skillet over medium heat, heat oil until shimmering.
- 2Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
- 3Add half the spinach mixture, let it wilt a little, and then add the second.
- 4Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
- 5Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
- 6Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
- 7Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
- 8Heat a medium to large skillet on the stove over medium heat.
- 9Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
- 10Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
- 11Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
- 12Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
- 13Serve with salsa.
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Nutritional Facts for Crispy Mushroom, Spinach, and Avocado Quesadillas
Serving Size: 1 (296 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 484.3
- Calories from Fat 358
- Total Fat 39.8 g
- Saturated Fat 16.1 g
- Cholesterol 62.8 mg
- Sodium 422.8 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 8.7 g
- Sugars 3.0 g
- Protein 22.4 g
The following items or measurements are not included:
whole wheat tortillas