CRISPY MUSHROOM, SPINACH, AND AVOCADO QUESADILLAS
This recipe gets the award for best recipe of the year so far. I didn't have mushrooms, and they're not my favorite anyway so I added extra spinach. Instead of avocado slices, I made guacamole so I had the flavors of jalapeno and cilantro (plus it spread nicely. I also cut them into 4ths instead of 3rds because it's easier to eat that way. These are hard to stop eating, so if you think this serves 4...think again. Recipe courtesy of Cookie and Kate.
Provided by AmyZoe
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, heat oil until shimmering.
- Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
- Add half the spinach mixture, let it wilt a little, and then add the second.
- Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
- Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
- Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
- Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
- Heat a medium to large skillet on the stove over medium heat.
- Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
- Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
- Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
- Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
- Serve with salsa.
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Robert Parker
[email protected]These quesadillas are a great way to use up leftover chicken or beef.
Juan Mena
[email protected]I love that these quesadillas are so versatile. You can add or remove ingredients to suit your own taste.
Md Zahidul
[email protected]These quesadillas are the perfect comfort food! They're cheesy, gooey, and delicious.
Waseem Munir
[email protected]I've made these quesadillas several times now and they're always a hit! They're so easy to make and they taste delicious.
kim______noureen
[email protected]I made these quesadillas for a party and they were a huge hit! Everyone loved them.
Liberty Oyeyenebo
[email protected]These quesadillas were a great way to get my kids to eat their vegetables.
Sinkie Sinkie
[email protected]I'm not a big fan of mushrooms, but I loved these quesadillas! The avocado and cheese helped to balance out the flavor of the mushrooms.
Jayden Beltran
[email protected]I would definitely recommend these quesadillas to anyone looking for a quick and easy meal.
Shehbaz Nazim
[email protected]I made these quesadillas for lunch and they were perfect! They were filling and satisfying.
Mercy Bandatjie
[email protected]These quesadillas were a great way to use up leftover mushrooms and spinach.
Alaphat Kats com
[email protected]I love the combination of flavors in these quesadillas! The avocado and cheese go so well together.
Bright Jerry
[email protected]These quesadillas were easy to make and turned out great! I will definitely be making them again.
Esa Swaray
[email protected]I'm not usually a fan of quesadillas, but these were delicious! The crispy mushrooms and spinach were a great combination.
noor niaz
[email protected]I made these quesadillas for my family and they loved them! The avocado added a creamy texture and the mushrooms were cooked to perfection.
MD ATIKULLAH
[email protected]These quesadillas were a hit at my party! The combination of crispy mushrooms, spinach, avocado, and cheese was perfect.