Easy Spinach & Mushroom Cheesy Quesadillas
This Easy Spinach & Mushroom Cheesy Quesadillas is a must try. Especially if you’re a vegetarian! Being that I live in Beijing, sometimes finding quality western eats can be challenging. My husband and I have been going to Peter’s Tex Mex for years. They make the best frozen mango margaritas I have ever had the pleasure of tasting, hands down. The dish that I think is most fabulous is their spinach and mushroom quesadilla. One day, after making my own margs I decided to get down and make its better half as well. Could not have been easier or tastier. One day, when I’m gone from Beijing, I know that when I make these I’ll have fond memories of the coziness that was Pete’s for us. Shout out to Lily!
Anyway, it’s not like I’m on a perpetual diet (been there and done those days), however, it is like I’m always and forever trying to lose weight and get more fit. Now, will these quesadillas get me there? In my mind, totally. They actually make me lose weight! Amazing. In reality, they are not at all as bad for you as restaurant or classic recipes, and if you squashed the cheese, they’d be incredibly healthy for you. So, this is a great & healthier version, can be made even healthier, and it’s simply easy and delish. Mango margarita a must!
- 8 whole wheat tortillas (quality tortillas if you can & 8")
- 8 ounces of shitake or cremini mushrooms- sliced thin (or any mushroom!)
- 8-10 C spinach
- 1 medium & ripe tomato -diced
- 1 large onion (red or white) - diced
- 3 cloves garlic - minced
- 9 ounces extra sharp white cheddar - shredded (or any reasonable cheese you've got in your fridge)
- Oil for pan
- Salt & pepper to taste
- 1 C plain greek yogurt
- 2 Tbl taco seasoning
- Lg handful of cilantro
- Mix the greek yogurt with the taco seasoning and refrigerate
- Heat the pan with oil
- Add onions and salt. Cook for about 4-5 minutes
- Add garlic and cook no more than 1 minute more (stirring)
- Add mushrooms and more salt, cook for about 3-5 minutes
- Add spinach and cook for about 2 minutes (add pepper)
- Remove from heat & put in bowl
- Divide and add the shredded cheese to 4 tortillas
- Put tortilla with cheese in pan and add 1/4 of the filling (do this for every quesadilla)
- Top with another tortilla. Cook on each side until cheese is melted and tortillas are slightly browned
- Let cool. Cut each quesadilla into 4 triangles
- Top with yogurt mix, tomato, and cilantro
- Wanna make this vegan? Scratch the cheese & add more veggies!
- Serve with a delicious frozen mango margarita (or beer of course)
