Here is the ultimate #meatlessmonday meal “Mushroom and Spinach Quesadillas” These quesadillas are gluten free, made with Orange Corn Flour and using a traditional tortilla recipe which makes them so delicious and extra special. The filling is very simple to make, just saute onions and mushrooms, add spinach and season to taste. For these recipe I used Monterey Jack Cheese but any melting cheese would work great. Don’t forget to check out the related links! I’ve listed a handful of recipes using mushrooms as a meat substitute that I’m sure you are going to love.
What you need to make Mushroom and Spinach Quesadillas
Tortillas. I made Professor Torbert’s Orange Corn Flour Tortilla recipe. It is Included in recipe below.
Onions
Mushrooms
Baby Spinach
Salt, pepper, garlic powder and red pepper flakes
Monterey Jack Cheese.
What you need to know about this recipe.
As I mention before I made these tortillas from scratch using a recipe by Professor Torbert’s. I think there’s nothing better than a fresh tortilla but I know they are also time consuming and require some skill. If you choose not to make them yourself just find a really good tortilla. Some stores have their own bakery where they make them fresh. I also like to use a combination of flour/corn tortilla made by HEB, they have great flavor and are similar in color and texture to the ones I made myself.
The most important tip while making quesadillas: Don’t get inpatient when cooking the quesadillas! Have you ever wonder how they make them so good at the restaurant? They let them cook until the tortilla gets crispy. Once the cheese starts coming out of the quesadilla, let it brown! You’ll see the difference in the taste and texture.
Find the full recipe below.
Related Links
Mushrooms Quesadillas – Marisol Cooks
Plantain Empanadas with Mushrooms and Goat Cheese – Marisol Cooks
Mushroom Picadillo Tostadas/Vegan Picadillo/Tostadas – Marisol Cooks
Vegan Chorizo and Potatoes – Marisol Cooks
Mushroom Tostadas/ Champiñones a la Mexicana. – Marisol Cooks
Mushroom tacos/ Tacos de Champiñones – Marisol Cooks
Mushroom and Spinach Quesadillas
Ingredients
- –For the tortillas:
- 2 cups Professor Torbert’s Orange Corn Flour
- ½ cup all-purpose four
- 1 teaspoon salt
- 1 tablespoon vegetable shortening
- 1 cup very hot water
- –For the quesadillas:
- 1 teaspoon oil
- ½ onion thinly, sliced.
- 8 oz mushrooms roughly chopped.
- Salt and pepper
- ¼ teaspoon garlic powder
- Red pepper flakes (optional)
- 2 cups baby spinach
- 2 ½ cups shredded Monterey jack cheese.
- Salsa for serving.
Instructions
- Make the tortillas: In a large bowl, mix the all-purpose flour, corn flour and salt. Add the shortening and use your hands to mix it into the flour mixture until it resembles a coarse meal. Add the hot water, ¼ cup at a time and with a fork mix until you get a wet dough. Knead the dough until smooth and is no longer sticking to your hands 5-8 minutes. Cover the dough and let it rest while you make the filling for the quesadillas.
- Heat up a large skillet on medium high heat and add the oil. Sautee the sliced onion until translucent, about 2 minutes. Add the mushrooms and cook until the mushrooms have released their moisture and they are dry and brown about 8 minutes. Season with salt, pepper, garlic powder and red pepper flakes. Taste and adjust seasoning If needed. Add the spinach and stir constantly until they wilt. It will only take a few minutes. Set aside.
- Heat up a large skillet or a griddle on medium high heat for at least 5 minutes.
- Make balls of dough about 1 ½” in size. Place the ball of dough between two sheets of parchment paper and roll it out with a rolling pin until you have a thin tortilla about 6” big.
- If using a tortilla press (this is the easiest method) open the tortilla press and lay one sheet of plastic on the press. Place the ball of dough in the center, lay a second sheet of plastic on top, close the tortilla press, and press down gently. The tortilla should be about 6” big.
- Hold the tortilla in your hand and carefully remove the top plastic sheet. Turn the tortilla onto the palm of your hand and remove the sheet of plastic from the top. Gently lay the tortilla down on the skillet. You do not need to add any fat to the skillet at this point.
- Let the tortilla cook for 45 seconds to 1 minute. It should look a little pale with a few air pockets and set around the edges, this is when it is ready flip. Flip the tortillas and cook for another minute. Transfer to a plate and set aside. Repeating with the remaining dough.
- Once you are done with the tortillas, grease your skillet with a little bit of oil. Place one tortilla on the skillet (you might fit two or three at a time depending on the size of your skillet) add ¼ cup cheese, spread it out making sure it covers the whole tortilla. Add some of the mushrooms and spinach and cover with another ¼ cup of cheese. Place another tortilla on top and press down so that the cheese stars to melt. Flip over and cook on the other side for a couple of minutes. The tortilla should be golden brown and crispy, and the cheese completely melted. Repeat with the rest of the tortillas. You should have 4 to 5 doble tortilla quesadillas.
- Cut in half or quarters if desire. Serve with your favorite salsa.
