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Spinach and Mushroom Quesadillas

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“This is my attempt to make a sort of "healthy" quesadilla; so the resident's will eat spinach! Loosely based on a Martha Stewart recipe. We just put it on the menu for the "Cafe Ponce", let's see what kind of response we get from the residents. I love them and have been wanting to try other kinds of quesadillas with different type of cheese.”

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. In a 12-inch skillet over medium heat, warm 1 tablespoon oil.
  3. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes.
  4. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
  5. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total.
  6. Season with salt, pepper, & crushed red pepper flakes.
  7. Brush one side of tortillas with remaining tablespoon oil.
  8. Place 4 tortillas, oiled sides down, on two baking sheets.
  9. Layer each tortilla with cheese, crumbled bacon, spinach mixture sprinkled with nutmeg, and more cheese, dividing evenly.
  10. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
  11. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.
  12. To serve, cut quesadillas into quarters.

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