Gluten Free Mushroom Spinach Quesadillas
Crispy on the outside, melty and savory on the inside, these quesadillas are the kind of weeknight dinner that disappears fast — and makes four generous servings without much fuss. The filling comes together with earthy cremini mushrooms cooked until deeply golden, wilted baby spinach, garlic, cumin, and a kick of red pepper flakes, all tucked inside gluten free tortillas with a generous layer of shredded Monterey Jack. One of the trickiest parts of eating gluten free is finding satisfying versions of comfort foods that don't feel like a compromise, and this one genuinely doesn't. The key is letting the mushrooms cook undisturbed so they brown properly rather than steam — that step alone takes the flavor from fine to really good. Each quesadilla gets folded into a half-moon and pan-crisped until the cheese is fully melted and the tortilla has a satisfying crunch. Serve them cut into wedges with sour cream and salsa on the side, and dinner is done.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, thinly sliced
- 3 cups baby spinach
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 4 gluten free tortillas (8-inch)
- 1 ½ cups shredded monterey jack cheese
For serving
- sour cream, for serving (optional)
- salsa, for serving (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are golden brown and any released liquid has evaporated, about 3–4 minutes more.
- 2
Reduce the heat to medium. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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