This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Spinach and mushroom quesadillas

Tomato salsa


Total: 35 min


10 min


25 min


1 serving
  • 1 Tortillas, made with wheat
  • 150 g Spinach
  • 50 g Mushrooms
  • 20 g grated cheddar cheese
  • 1 teaspoon Butter
  • 1 Tomatoes
  • 1 red onion
  • 1 tablespoon coriander
  • 1 pinch Cayenne ground pepper
  • 5 mL Lime juice
  • 15 mL Canola oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 garlic clove


  • Peel the garlic and onion, wash the coriander, spinach and mushrooms and chop everything.
  • Rinse, seed and dice the tomato.
  • Make the salsa: in a small bowl, mix the diced tomato, the onion and 1/3 of the garlic, the coriander and the lime juice.
  • Add the chilli in small amounts to season the sauce to taste. Add salt and pepper. Set aside.
  • Preheat the oven to 350 °F.
  • Spread the cheese on a side of the tortilla.
  • Put in the oven on a baking sheet for 5 minutes for the cheese to melt.
  • Heat the canola oil in a frying pan over medium heat and cook the remaining garlic and the mushrooms for 5 minutes.
  • Add the spinach and cook for another 5 minutes.
  • Spread the mixture over the cheese on the tortilla and fold it in two.
  • Heat the butter in the pan over medium heat and brown the tortilla for 3 minutes on each side.
  • When golden, transfer on to a plate and cut in 4.
  • Serve hot the spinach and mushroom quesadillas along with tomato salsa.

Recipe tips

  • A healthy cooking habit: measure the oil using a tablespoon.