Description

These Baked Spinach Mushroom Quesadillas are a delicious and healthy twist on traditional quesadillas. Packed with sautéed mushrooms, fresh spinach, and melty cheese, they are baked to golden perfection for a crispy and satisfying meal or snack. Perfect for a quick lunch, dinner, or appetizer, these quesadillas offer a nutritious way to enjoy your favorite flavors with less oil and fuss compared to pan-frying.

Ingredients

Vegetables

1 cup fresh spinach, chopped
1 cup mushrooms, sliced

Dairy

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Others

4 large flour tortillas
1 tablespoon olive oil or cooking spray
Salt, to taste
Black pepper, to taste
Optional: 1/2 teaspoon garlic powder
Optional: Salsa or sour cream for serving

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Sauté the mushrooms: Heat olive oil in a skillet over medium heat, add sliced mushrooms, salt, pepper, and optional garlic powder, and sauté until mushrooms are soft and lightly browned, about 5-7 minutes.
Add spinach: Add chopped fresh spinach to the skillet with mushrooms and cook until spinach is wilted, about 2 minutes. Remove from heat.
Assemble quesadillas: Lay out the flour tortillas on a flat surface. Evenly distribute the mushroom and spinach mixture over half of each tortilla. Sprinkle shredded cheese generously over the vegetables. Fold the tortillas in half to create a half-moon shape.
Bake the quesadillas: Place the folded quesadillas on the prepared baking sheet. Lightly brush or spray the tops with olive oil for crispiness. Bake in the preheated oven for 10-12 minutes or until the tortillas are golden brown and the cheese has melted.
Serve: Remove from oven, let cool slightly, then cut into wedges. Serve warm with salsa or sour cream if desired.

Notes

You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
For a spicier version, add some sliced jalapeños or a pinch of red pepper flakes to the filling.
Using a baking sheet lined with parchment paper reduces cleanup and prevents sticking.
These quesadillas can be prepared ahead and baked just before serving for convenience.
To make it vegan, use plant-based cheese and omit or replace olive oil with vegan-friendly cooking spray.