Description
These baked spinach mushroom quesadillas are crispy, cheesy, and packed with nutritious vegetables. A healthy twist on a classic, they’re baked to perfection instead of fried, making them a great choice for a light but satisfying meal.
Ingredients
Scale
- 1 tbsp olive oil
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- ½ tsp salt
- 1½ cups shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
- Add mushrooms and cook until browned, then stir in spinach and cook until wilted. Season with salt.
- Place tortillas on a baking sheet. Sprinkle cheese on one half of each tortilla, add the spinach-mushroom mixture, and top with more cheese.
- Fold the tortillas in half and press lightly to seal.
- Bake for 10-12 minutes, flipping halfway, until golden and crispy.
- Let cool slightly, slice, and serve with salsa, guacamole, or sour cream.
Notes
- Brush tortillas with olive oil for extra crispiness.
- Use a mix of cheeses for a richer flavor.
- Add grilled chicken or black beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired