Ooey gooey Spinach Quesadillas are a favorite if mine and my general Tex-Mex obsession.
This recipe features a thick queso-like sauce that is thick enough to stay on a tortilla. Don't get it too runny or it won't stay in the quesadilla. Then again, add a bit more soy milk and you've got a yummy dip or condiment sauce for tacos and burritos.
Spinach & Mushroom Quesadillas
- 4 large burrito size healthy tortillas (brown rice pictured)
- 2 cups sliced mushrooms
- 4 cups spinach, chopped into bite-sized pieces
- 1/2 onion, thinly sliced
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
For the quesadilla sauce
- 1 cup nutritional yeast
- 1/2-1 cup soy milk, start with 1/2 cup add more as needed
- 1/4 cup of pickled jalapeño juice (brine from the jar) or more water and 5-10 dashes of tabasco
- 1 teaspoon soy sauce
- 2 tablespoons arrowroot powder, disolved in a few tablespoons of water
Heat the tortillas according to package instructions.
In a skillet over high heat add enough water to cover the bottom the pan.
When the water simmers, add the onions and mushrooms and sauté until softened, about 5 minutes.
Add the spinach, garlic and seasonings. Stir to incorporate. Cover and simmer until spinach wilts. Remove from heat and set aside.
In a medium saucepan combine the nutritional yeast and enough of the soy milk to produce a smooth but thick liquid once whisked together.
Bring to a simmer over medium high heat stirring occasionally.
Add the jalapeño juice, soy sauce. Stir and simmer about 6 minutes until the mixture starts to thicken slightly.
Add the arrowroot and water mixture. Stir and simmer until a thick nacho cheese sauce consistency is achieved. Taste and adjust seasoning. Add more soy milk if needed to adjust consistency. Ideally the sauce will be thick enough to stay on a tortilla when spread, but still oozy.
Allow the sauce to cool slightly. Spread a large spoonful onto a tortilla and spread it around.
Spoon about a 1/2 cup of the spinach and mushroom mixture onto half of the tortilla.
Fold the opposite half of the tortilla over on top of the spinach mixture and cut the half moon of tortilla into triangle wedges using a pizza cutter.
Serve with pico de gallo and guacamole.