Spicy Pepper Jack Mushroom-Spinach Quesadillas {A Meatless Monday Recipe

Spicy Pepper Jack Mushroom-Spinach Quesadillas {A Meatless Monday Recipe

These Spicy Pepper Jack Mushroom-Spinach Quesadillas are meatless and they are AMAZING!

If you are craving Mexican food on Meatless Monday, try this recipe for Spicy Pepper Jack Mushroom-Spinach Quesadillas. The quesadillas are made with sautéed mushrooms, onions and spinach sandwiched in between two lightly toasted tortillas with gooey pepper jack cheese; garnished with our favorite toppings.

Spicy Pepper Jack Mushroom-Spinach Quesadillas are made with sauteed mushrooms, onions and spinach and gooey pepper jack cheese. | TheMountainKitchen.com

How To Make Spicy Pepper Jack Mushroom-Spinach Quesadillas:

PREPARE FILLING:

Heat olive oil in a large skillet, over medium-high heat, add onions. Sprinkle with salt and pepper, to taste. Saute over medium-high heat for 2 minutes. Add the mushrooms to the pan and continue to cook until the mushrooms are cooked through; about 5 minutes.

Spicy Pepper Jack Mushroom-Spinach Quesadillas are made with sauteed mushrooms, onions and spinach and gooey pepper jack cheese. | TheMountainKitchen.com

Add a handful of spinach to the pan at a time. Let the spinach leaves cook down before adding the next batch. (This process will go very quickly). Cook spinach until it is wilted, but still bright green.

Remove the pan from the heat. Pour the filling mixture into a sieve over a bowl and allow to drain and cool, about 5 minutes.

ASSEMBLE QUESADILLAS:

Using a paper towel, smear about 1 tablespoon of olive oil into the bottom of a large cast iron pan**. Preheat the pan over medium heat.

Place the one tortilla in the preheated pan.

Spicy Pepper Jack Mushroom-Spinach Quesadillas are made with sauteed mushrooms, onions and spinach and gooey pepper jack cheese. | TheMountainKitchen.com

Quickly, add the cheese and ½ of the filling mixture, leaving about a ½-inch of space around the perimeter of the tortilla.

Add additional cheese on top of the filling mixture, then top with another tortilla.

Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.

Spicy Pepper Jack Mushroom-Spinach Quesadillas are made with sauteed mushrooms, onions and spinach and gooey pepper jack cheese. | TheMountainKitchen.com

Flip and allow the other side to crisp for 1 to 1 ½ minutes. Carefully slide onto a plate. Repeat with remaining tortillas and other ½ of the filling.

Slice quesadillas into four wedges (We always use a pizza cutter to slice it up as you would a pizza.)

Garnish with any toppings you choose. Serve immediately.

The Optional Toppings:

salsa black olives, scallions, sour cream, pickled jalapenos, cilantro, limes or any toppings you wish for serving.


Notes:

* With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip

**Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.

***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.

 

Spicy Pepper Jack Mushroom-Spinach Quesadillas are made with sauteed mushrooms, onions and spinach and gooey pepper jack cheese. | TheMountainKitchen.com

This quesadilla recipe is such a quick and easy recipe. One that will definitely satisfy your inner Mexican cravings on Meatless Monday! It did for David and me!

Spicy Pepper Jack Mushroom-Spinach Quesadillas

Spicy Pepper Jack Mushroom-Spinach Quesadillas are made with sautéed mushrooms, onions and spinach, and gooey pepper jack cheese.
Course lunch, Main Course
Cuisine Meatless Monday, Vegetarian
Keyword mushroom, Pepper Jack, quesadilla, spinach
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 792kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 8 ounces mushrooms sliced
  • ½ medium onion diced
  • 9 ounces baby spinach
  • 4 flour tortillas* (10-inch)
  • 8 ounces pepper jack cheese shredded

Garnish: salsa black olives, scallions, sour cream, jalapenos, cilantro, limes or any toppings you wish for serving.

    Instructions

    PREPARE FILLING

    • Heat olive oil in a large skillet, over medium-high heat, add onions. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes. Add the mushrooms to the pan and continue to cook until the mushrooms are cooked through; about 5 minutes.
    • Add a handful of spinach to the pan at a time. Let the spinach leaves cook down before adding the next batch. (This process will go very quickly). Cook spinach until it is wilted, but still bright green.
    • Remove the pan from the heat. Pour the filling mixture into a sieve over a bowl and allow to drain and cool, about 5 minutes.

    ASSEMBLE QUESADILLAS

    • Using a paper towel, smear about 1 tablespoon of olive oil into the bottom of a large cast iron pan**. Preheat the pan over medium heat.
    • Place the one tortilla in the preheated pan.
    • Quickly, add the cheese and ½ of the filling mixture, leaving about a ½-inch of space around the perimeter of the tortilla.
    • Add additional cheese on top of the filling mixture, then top with another tortilla.
    • Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
    • Flip and allow the other side to crisp for 1 to 1 ½ minutes.
    • Carefully slide onto a plate.
    • Repeat with remaining tortillas and other ½ of the filling.
    • Slice quesadillas into four wedges
    • Garnish with any toppings you choose. Serve immediately.

    Notes

    * With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip.
    **Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.
    ***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.

    Nutrition

    Calories: 792kcal | Carbohydrates: 42g | Protein: 40g | Fat: 53g | Saturated Fat: 24g | Cholesterol: 100mg | Sodium: 1127mg | Potassium: 1296mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12835IU | Vitamin C: 40.3mg | Calcium: 1042mg | Iron: 6.8mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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    The Mountain Kitchen

    Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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