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Crispy mushroom and avocado quesadillas with avocado

Crispy Mushroom and Avocado Quesadillas

Whole wheat tortillas filled with garlicky seasoned mushrooms, spinach, creamy avocado and melted cheese, cooked until golden and crispy.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 4 quesadillas
Course: Lunch, Main Course
Cuisine: Mexican, Tex Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

Filling
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1/4 red onion finely diced
  • 2 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 2 cups baby spinach
Quesadillas
  • 4 large whole wheat tortillas 10 inch
  • 1 1/2 cups Monterey Jack or Mexican blend cheese shredded
  • 1 large ripe avocado sliced
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp butter or oil for cooking

Method
 

  1. Heat the oil in a skillet over medium high. Cook the mushrooms in a single layer 3 minutes, then stir and cook 3 to 4 minutes more until golden.
  2. Add the onion, garlic, spices and salt and cook 1 to 2 minutes. Add the spinach until wilted, then transfer to a plate.
  3. Toss the avocado with lime juice and cilantro.
  4. Sprinkle cheese on half of each tortilla, top with filling and avocado, add more cheese and fold.
  5. Cook in a buttered skillet over medium heat 2 to 3 minutes per side until golden and melted.
  6. Rest 1 minute, cut into wedges and serve with salsa or sour cream.

Notes

Drain the mushroom filling well for the crispiest tortillas.