Mushroom and Spinach Quesadillas

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

About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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