Mexican · Lunch or dinner

Mushroom + Spinach + Cheese Quesadilla

Name: Mushroom + Spinach + Cheese Quesadilla
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 oz cremini mushrooms, sliced; 5 oz baby spinach; 4 large flour tortillas; 2 cups Oaxaca cheese, shredded; 1 shallot, finely diced; 3 garlic cloves, minced; ½ tsp dried thyme; 2 tbsp butter; 2 tbsp olive oil; 1 lime, cut into wedges; 1 tsp kosher salt

Earthy mushrooms, wilted spinach and molten Oaxaca.

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Prep: 10 min
Cook: 20 min
Makes: 4 servings
Skill: Beginner
Heat: Mild, adjustable

Vegetarian Halal Contains dairy Contains gluten

Maui says

Don't crowd the mushrooms - they need space and heat to brown, not steam. If your skillet's small, do them in 2 batches; it's worth the extra 3 minutes.

Ingredients

Everything below makes 4 servings.

12 ozcremini mushroomssliced
5 ozbaby spinach
4large flour tortillas
2 cupsOaxaca cheeseshredded
1shallotfinely diced
3garlic clovesminced
½ tspdried thyme
2 tbspbutter
2 tbspolive oil
1limecut into wedges
1 tspkosher salt

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

620calories
28gprotein
58gcarbs
31gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start

Slice 12 oz cremini mushrooms. Finely dice the shallot. Mince 3 garlic cloves.
Shred 2 cups Oaxaca cheese.
Cut lime into wedges.

Brown mushrooms

Heat olive oil in skillet over medium-high. Add mushrooms in a single layer, don't stir for 3 min. Stir, cook 4-5 min more until deeply golden. Season with salt.

8 min · hands on

Aromatics and wilt

Reduce heat to medium. Add shallot, cook 2 min. Add garlic and thyme, 30 sec. Add spinach in batches, wilt 2 min. Off heat, taste salt.

5 min · hands on

Assemble and griddle

Wipe skillet. Lay tortilla flat, sprinkle cheese on half, top with 1/4 filling, fold. Melt butter in skillet over medium, griddle quesadilla 2-3 min per side until golden and melted. Repeat with remaining 3.

10 min · hands on

Slice

Cut each quesadilla into 3 wedges. Serve with lime wedges.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of cremini mushrooms and spinach Shiitake mushrooms and kale

Shiitake takes 2 extra min to crisp; kale needs 1 extra min to wilt. Adds about 2 minutes.

Instead of warm flour tortilla Corn tortilla (smaller, GF)

Use 2 corn tortillas sandwich-style.

Instead of Oaxaca cheese Monterey Jack

Jack melts identically; slightly milder.

Gluten free Corn tortillas for large flour tortillas

Use 2 per portion, sandwich-style.

What keeps

Filling holds 3 days. Quesadilla itself must be fresh - assemble and griddle one at a time.

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