Quesadilla Recipe Mushroom Spinach

Mix in spinach and continue cooking 5 minutes. Smear softened butter lightly on both sides of the quesadilla then grill until golden brown and until cheese is totally melted. Mushroom and spinach quesadilla recipe indian style quesadilla is a mexican dish traditionally made with corn tortilla filled primarily with cheese and some stuffings like meats veggies etc.

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Melt the butter in a skillet over medium heat.

Quesadilla recipe mushroom spinach. Cook until the mushrooms have softened and caramelized a bit. Crack in the eggs and scramble with the veggies. Gather the ingredients spinach and mushrooms.

To assemble the quesadillas arrange grated fontina spinach and mushrooms on top of one flour tortilla. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Dot with goat cheese.

How to make mushroom and spinach quesadillas pre step. Stir in garlic and mushrooms and cook about 5 minutes. You will have leftover spinach and mushroom mixture.

Place an equal amount of the mixture on the cheese side of each tortilla. Repeat with remaining tortillas and filling. I use a large cast iron skillet.

Bake the tortilla for about 6 minutes then flip each over and bake for another 6 7 minutes until the cheese is melted and the outside of the tortillas is brown. Get a large sauté pan or wok for the vegetables and another pan for making the quesadillas. Add the spinach and cook until spinach has wilted.

I usually make an omelette with the leftovers. Then it is grilled or pan fried till the cheese melts and the tortilla gets a nice crunch from outside. Top with a little more fontina then top with second tortilla.

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