Cheesy Mushroom, Spinach and Ham Tortilla Cups Recipe

Cheesy Mushroom, Spinach and Ham Tortilla Cups Recipe

This post contains affiliate links. For more info, click here!

Hey!! Hope everyone's having a wonderful week so far!!

I have a super quick, easy and delicious dinner recipe for you tonight! As you know, I'm a mushroom lover and it's been a while since I've blogged a recipe with them. These tortilla cups are stuffed full of earthy goodness, with a little kick of spiciness from the pepper jack cheese! It's ready in less than 30 minutes, which is great for busy school nights. If the kiddos don't like spicy, you can sub a different type of cheese for them. We also love this with cheddar.

Cheesy Mushroom, Spinach and Ham Cups (click here to print recipe)


What you need:
2 tablespoons olive oil
1 pound white mushrooms, sliced
1/2 medium onion, diced
10 ounce box frozen spinach, thawed and squeezed until liquid is removed
1/2 cup chopped ham
2 cups shredded pepper jack cheese, divided
6- 8 inch flour tortillas, warmed
salt and pepper, as desired

Directions:
Preheat the oven to 450 degrees.

Heat the olive oil in a skillet over medium high heat. Add mushrooms and onions, saute for 4-5 minutes. Add spinach and ham, saute for another 2-3 minutes. Season with salt and pepper if needed. Stir in 1 cup of the pepper jack cheese. Remove from heat. 

Fold warmed tortillas to fit in the cups of a muffin tin. Scoop mushroom and spinach mixture evenly into each of the 6 tortilla cups, Sprinkle the remaining cheese on top. Bake for 7 minutes or until browned and crispy on the edges. Serve immediately. 

Did you enjoy this post? Sign up here to receive new posts by email or follow the board on Pinterest here!

On the blog... one year ago: Baked Tilapia w/ Tomatoes and Olives

Two years ago: Shrimp, Sausage and Corn Chowder

Three years ago: Stuffed Shells

This recipe is shared at these blogs: Love Bakes Good Cakes, The Country Cook, The Better Baker, Feeding Big, 

Read more..