Easy, healthy 15 minute vegetarian quesadilla recipe, Mediterranean style. With feta cheese, sun-dried tomatoes and spinach. Plus a couple of surprise ingredients like pineapple!
- 4 ten inch flour tortillas or corn tortillas
- 1 cup Monterey pepper jack cheese shredded, about 4 ounces
- 4 Tablespoons feta cheese crumbled
- 16 medium slices sun-dried tomatoes in oil
- 8 large mushrooms, sliced white or baby bellas
- 2 cups fresh baby spinach washed and dried
- 8 ounces pineapple, optional diced, about 2 small packaged fruit bowls
- 1/2 teaspoon balsamic vinegar, optional
- 2 teaspoons canola or olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup sour cream
- 1/2 cup salsa
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If you didn’t buy the mushrooms sliced, then wipe with a paper towel to clean and slice into ¼” slices. Rinse out the plastic mushroom container, wipe dry.
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Heat 1 Tablespoon canola or olive oil over medium heat in a skillet. Add the sliced mushrooms and saute for about 3-5 minutes or until releasing water and softening. Stir occasionally. Add ½ teaspoon balsamic vinegar (optional) and sprinkle with kosher salt and fresh pepper. Pour cooked mushrooms back into original plastic container or on a paper plate.
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Wipe out skillet with a paper towel leaving a little oil in the pan. Add a tortilla. Spread ¼ cup Monterey pepper jack cheese over tortilla.
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On just one half add the cooked mushrooms, pineapple, feta, sun-dried tomatoes and finally the spinach. Fold the empty half over the ingredient filled half and continue to cook until the Monterey pepper jack cheese has melted and the tortilla has a nice golden brown color.
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Remove from heat and let sit for a minute to let the cheese set up. Then cut into 3 triangles.
Top with salsa and sour cream if you wish.
See post for Ingredient Substitutions for Vegetarian Quesadilla
Mushrooms – I’ll usually cook the entire pint of mushrooms and keep the leftovers in the refrigerator. They are great to throw in an omelet, on top of a steak or chicken, or over a quinoa burger. If using the whole pint increase the balsamic vinegar to 1 teaspoon.
The reason you use only one tortilla and fold it over is to make it easier. Rather than trying to flip an entire round with fillings that want to spill all over the place.