Baked Spinach Mushroom Quesadillas🍴🍽
Baked Spinach Mushroom Quesadillas are a delicious, healthier twist on the classic quesadilla. They’re stuffed with a savory mixture of sautéed spinach, mushrooms, and melted cheese, all packed inside a crispy, oven-baked tortilla. This easy, no-fry method keeps them light and perfect for a quick weeknight dinner or snack. Here’s how to make them:
Ingredients:
-8 flour tortillas (medium size)
-2 cups fresh spinach, roughly chopped
-1 ½ cups mushrooms, thinly sliced (button, cremini, or portobello)
-1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
-2 tablespoons olive oil (divided)
-2 cloves garlic, minced
-1 small onion, finely chopped
-Salt and pepper, to taste
-1 teaspoon cumin (optional)
-1/2 teaspoon smoked paprika (optional)
-Cooking spray or additional olive oil for brushing tortillas
Instructions:
see next page
1.Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2.Sauté the Filling:
-Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and sauté for 2-3 minutes until they begin to soften.
-Add the garlic and cook for another minute until fragrant.
-Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
-Add the spinach and cook for an additional 2-3 minutes until wilted.
-Season the mixture with salt, pepper, cumin, and smoked paprika (if using). Remove from heat and set aside.
3.Assemble the Quesadillas:
-Lay out four tortillas on a flat surface. Sprinkle each tortilla with a layer of shredded cheese.
-Divide the spinach and mushroom mixture evenly among the tortillas, spreading it over the cheese layer.
-Top with another layer of cheese, then place another tortilla on top, pressing gently to secure.
4.Prepare for Baking:
Lightly brush the top of each quesadilla with olive oil or spray with cooking spray.
Place the qu
esadillas on the prepared baking sheet. Bake for 10-12 minutes,
