Mushroom and Spinach Quesadillas
This is the recipe for hot, golden brown, crispy tortillas packed with melted cheese and flavoured, protein packed Mushroom and Spinach filling.
Ingredients
- 1 red onion diced
- 4 cloves garlic chopped
- 2 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric powder
- 1/4 lime juiced
- 1.5 cups spinach roughly chopped
- 8-9 mushrooms (227 g)
- 5 wholewheat tortilla wraps 10 inch
Toppings
- red onion sliced
- bell pepper julienned, any colour
- green olives sliced
- baby spinach
- shredded cheese
- salsa for dipping
Instructions
Cooking Instructions
- Heal olive oil in a pan.
- Add cumin seeds and garlic. Saute for a few seconds and add diced onions.
- Saute onions for 4 to 5 minutes
- Add thinly sliced mushrooms. Cook on high flame for about 6 to 7 minutes or until tender.
- Add salt, black pepper, turmeric powder and lime juice and mix.
- Turn off the flame, add chopped spinach and mix. The heat from the pan will cook the spinach in a few seconds.
Assembling of Tortilla wraps
- To the half side of the tortilla, add shredded cheese, baby spinach, mushroom and spinach mixture, onions, green olives, bell pepper and finish off with more cheese.
- Fold over the remaining half of the tortilla wrap to give it a half-moon shape.
- Heat a pan on medium flame and gently place the wrap on the pan.
- Heat from both the sides on low flame until the cheese melts and the wrap becomes golden and crispy from the outside.
- Cut it in half and serve hot with a side of salsa.
Video
Notes
- Mushroom will release some water while cooking. Cook on high flame to get rid of moisture. This will prevent the quesadilla from going soggy.