Mushroom, Spinach, & Cheese Quesadilla

Mushroom, Spinach & Cheese Quesadilla

We use gluten free corn tortillas to make these hearty vegetarian quesadillas. The mushrooms and spinach come alive with the Chile Negro & Hibiscus Sauce . The mushrooms are so meaty and satisfying you won't miss the carne asada at all!


  • 4 tablespoons Olive Oil
  • 1 pound Mushrooms, sliced
  • Salt
  • 2 cups Spinach leaves
  • 8 Corn Tortillas
  • 8 ounces Monterey Jack Cheese, shredded about 2 cups
  • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce


  1. Heat oil in a large skillet. Once oil is shimmering, add sliced mushrooms with a generous pinch of salt. Stirring occasionally, cook mushrooms until tender and brown, approximately 7 minutes. Mix in spinach with another pinch of salt and continue to cook for an additional 3 minutes. Transfer mushroom and spinach to a bowl and set aside.
  2. Heat an iron skillet over medium heat. Add tortillas (as many as will fit in your skillet) and top with a layer of cheese followed with a couple of spoonful’s of mushrooms and spinach mixture and 2 tablespoons of SALSAOLOGY Chile Negro & Hibiscus Sauce. Add one more layer of cheese and cover with another tortilla. Once the cheese begins to melt, flip the quesadilla using a spatula and continue to cook until the cheese is entirely melted and the tortilla is browned and lightly crisp on both sides. Repeat to make remaining quesadillas.
  3. Cut quesadillas into quarters and serve warm immediately.

mix it up

You can substitute corn tortillas with flour tortillas.

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