Spinach-Mushroom Quesadillas with Feta

Spinach-Mushroom Quesadillas with Feta

Serves 6

Mushrooms and spinach, spiced with a hint of cumin and coriander, make a tasty filling for quesadillas.

  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound cremini mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 8 ounces frozen chopped spinach, drained and squeezed dry
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 8 flour or whole-wheat tortillas, or 4 of each
  • 1 tablespoon safflower oil
  • 6 ounces Feta
  • 1 fresh jalapeño pepper, seeded and diced
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Preheat oven to 450°F. Heat olive oil in a large skillet over medium-high heat. Add mushrooms, sprinkle with half the salt, and cook, stirring, until browned, about 7 minutes. Set aside. In a large bowl, combine spinach, cumin, coriander and remaining 1/4 teaspoon salt. Brush tortillas all over with safflower oil. Lay 4 on baking sheets and top evenly with spinach, mushrooms, feta and jalapeño. Cover with remaining tortillas, press down firmly, and bake until tortillas begin to brown and crisp, about 12 minutes. Cool a few minutes, then cut each into wedges and, if desired, serve with your choice of toppings: salsa, sour cream, guacamole, etc.

Nutritional Info: 
Per Serving:Serving size: 4 pieces, 310 calories (130 from fat), 15g total fat, 5g saturated fat, 25mg cholesterol, 900mg sodium, 35g carbohydrate (2g dietary fiber, 3g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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