Quesadillas are a favorite next to tacos in Marsharelle's house. Packed full of good stuff, this quesadilla recipe is another great option for Meatless Monday or any day of the week. The bonus: it takes less than 30 minutes to prepare. Winner winner chicken dinner! Well, it would be if there was actually chicken in this meal,  which there is not. Although chicken would make a great addition! 😊 Either way, we are positive you'll enjoy.  

Spinach and Mushroom Quesadilla

2 cups baby spinach

1/2 med red onion, sliced

1 cup cremini mushrooms, diced

1/4 of a large red bell pepper, sliced thin

1 cup (or more) cheddar or Colby jack cheese, shredded 

Whole Wheat tortillas

Salt and pepper to taste

Dash of nutmeg

Red pepper flakes (optional)

Olive oil, 1 tbls plus a little more


Heat 1 tbls olive oil over med heat. Add onion and bell pepper. Sauté for about 2 minutes. Add mushrooms, salt, pepper and continue to sauté until veggies are semi- softened. Add spinach, nutmeg and pepper flakes. Continue cooking until spinach is just wilted.

Heat a panini maker or skillet brushed with olive oil. Assemble quesadilla by sprinkling a little cheese on one half and topping with the prepared mixture, then sprinkle more cheese on top before folding in half. Place on an angle in panini maker and cook until cheese is melted and quesadilla is fused together. If using a skillet, cook as you would a grilled cheese, flipping halfway through. 

Once cooked, cut into triangles and serve with Greek yogurt or sour cream. Other great additions include avocado and salsa. Enjoy!  This recipe should make 4-5 quesadillas.