Spinach and Mushroom Quesadillas

Recipe by Tad Lombardo

You can find fresh flour tortillas at Cleo’s Deli and the Essential Ingredient.

  • 300g fresh baby spinach
  • 2 cups cheddar cheese, grated
  • 2 tbsp butter
  • 2 cloves fresh garlic, sliced
  • 2 portobello mushrooms, sliced
  • 4 flour tortillas, 25cm diameter
  • 1 tbsp vegetable oil
  • Sour cream
  1. Preheat oven to 175°C.
  2. Prepare spinach by blanching the leaves in boiling water until wilted. Refresh under cold water then drain. Once drained of excess water, chop coarsely and sprinkle with salt and pepper to taste.
  3. Sprinkle ½ cup of the cheddar cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets and bake for 5 minutes or until cheese has melted.
  4. Melt the butter in a fry pan over medium heat. Stir in garlic and mushrooms, and cook for about 5 minutes. Mix in spinach, and continue cooking for another 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  5. Heat oil in a second fry pan over medium heat. Place quesadillas in the fry pan one at a time, and cook for 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges and serve with salsa and sour cream.

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