Professor Torbert's Orange Corn
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Yield: 4-5 Quesadillas | Servings: 1 Quesadilla

Spinach and Mushroom Quesadillas

Our Mushroom and Spinach Quesadillas are both healthy and satisfying to your taste buds! This recipe also uses our Easy Traditional Tortillas, which have the flavor of corn tortillas and the texture of a flour tortilla. 


  • 2 cups Professor Torbert’s Orange Corn Flour
  • ½ cup all-purpose flour   
  • 1 teaspoon salt 
  • 1 tablespoon vegetable shortening 
  • 1 cup very hot water 
  • 1 teaspoon oil  
  • ½ onion thinly, sliced 
  • 8 oz mushrooms roughly chopped   
  • Salt and pepper 
  • ¼ teaspoon garlic powder 
  • Red pepper flakes (optional)  
  • 2 cups baby spinach  
  • 2 ½ cups shredded Monterrey jack cheese 
  • Salsa for serving 

Professor Torbert's Orange Corn

Method of Preparation

  1. Make the tortillas: In a large bowl, mix the all-purpose flour, corn flour and salt. Add the shortening and use your hands to mix it into the flour mixture until it resembles a coarse meal. Add the hot water, ¼ cup at a time, and mix with a fork until you get a wet dough. Knead the dough until smooth and is no longer sticking to your hands 5-8 minutes. Cover the dough and rest while you make the filling for the quesadillas.  
  2. Heat a large skillet on medium high heat and add the oil. Sautee the sliced onion until translucent, about 2 minutes. Add the mushrooms and cook until the mushrooms have released their moisture and are dry and brown, about 8 minutes. Season with salt, pepper, garlic powder and red pepper flakes. Taste and adjust seasoning if needed. Add the spinach and stir constantly until they wilt. Set aside.  
  3. Heat up a large skillet or a griddle on medium high heat for at least 5 minutes. 
  4. Make balls of dough about 1 ½” in size. Place the ball of dough between two sheets of parchment paper and roll out with a rolling pin until you have a thin tortilla about 6” wide.  
  5. If using a tortilla press (this is the easiest method), open the tortilla press and lay one sheet of plastic on the press. Place the ball of dough in the center, lay a second sheet of plastic on top, close the tortilla press, and press down gently. The tortilla should be about 6” wide. Hold the tortilla in your hand and carefully remove the top plastic sheet. Turn the tortilla onto the palm of your hand and remove the sheet of plastic from the top. Gently lay the tortilla down on the skillet. You do not need to add any fat to the skillet at this point.  
  6. Let the tortilla cook for 45 seconds to 1 minute. It should look a little pale with a few air pockets and set around the edges; this is when it is ready flip. Flip the tortillas and cook for another minute. Transfer to a plate and set aside.  
  7. Once you are done with the tortillas, grease your skillet with a little bit of oil. Place one tortilla on the skillet (you might fit two or three at a time depending on the size of your skillet) add ¼ cup cheese, spread it out making sure it covers the whole tortilla. Add some of the mushrooms and spinach and cover with another ¼ cup of cheese. Place another tortilla on top and press down so that the cheese stars to melt. Flip over and cook on the other side for a couple of minutes. The tortilla should be golden brown and crispy, and the cheese completely melted. Repeat with the rest of the tortillas. You should have 4 to 5 double tortilla quesadillas.  
  8. Cut in half or quarters if desired. Serve with your favorite salsa.