The Best Weeknight Quesadilla You're Not Making Yet

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cream cheese

Low-fat cheese reduces calories while maintaining flavor.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Roughly chop the spinach.

Heat a pan on medium heat and add a bit of olive oil.

Add sliced and washed mushrooms to the pan and sauté until they have reduced by about half in volume.

Add minced garlic and jalapeños (or Thai chilies) to the pan and mix well.

Taste and adjust for salt and pepper.

Set the mushroom mixture aside once most of the water has cooked out.

Add spinach to the pan and cook for a couple of minutes until wilted.

Return the mushroom mixture to the pan with the wilted spinach and toss together.

Add cream cheese (the creamy variety) to the mixture.

Add gouda cheese (spiked with cumin) and mozzarella cheese to the mixture.

Start with gouda cheese, then add a generous portion of the mushroom-spinach mixture, and top with mozzarella cheese.

Fold the tortilla in half and toast in the pan with some oil until nicely golden brown on each side.

Cook gently so the cheese melts completely.

Keep quesadillas warm in an oven heated to around 180°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens