Description
These Baked Spinach Mushroom Quesadillas are a delicious and nutritious twist on traditional quesadillas. Packed with sautéed mushrooms, fresh spinach, and gooey cheeses, they are baked until golden and crisp. Perfect for a quick and satisfying meal!
Ingredients
Scale
For the Filling:
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
For the Quesadillas:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Sauté the Vegetables: In a skillet over medium heat, sauté the onion in olive oil. Add garlic and mushrooms, cooking until tender. Stir in spinach until wilted. Season with salt, pepper, and smoked paprika.
- Assemble the Quesadillas: Lay out the tortillas, spoon the spinach mushroom mixture onto half of each, sprinkle with cheeses, then fold over to form a half-moon.
- Bake: Place the quesadillas on the baking sheet, spray the tops with cooking spray, and bake for 10–12 minutes until golden and crisp. Flip halfway through.
- Serve: Let cool slightly, then slice and serve.
Notes
- Add a pinch of red pepper flakes for heat or stir in a spoonful of cream cheese for added richness.
- Serve with salsa, sour cream, or guacamole.
- These quesadillas freeze well and can be reheated in the oven or toaster oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg