Description
Baked Spinach Mushroom Quesadillas are a delicious and healthy dish made with sautéed spinach, mushrooms, and cheese, all wrapped in crispy tortillas.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (cremini or button mushrooms)
- 1 tablespoon olive oil (extra virgin)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (mix of cheddar and mozzarella)
- 4 large flour tortillas (whole wheat optional)
- Cooking spray or additional olive oil for brushing
Instructions
- Heat olive oil in a skillet over medium heat and sauté the onion until translucent.
- Add sliced mushrooms and sauté until tender, then add minced garlic and cook for one more minute.
- Add chopped spinach and cook until wilted, then season with cumin, salt, and pepper.
- Transfer the mixture to a bowl and mix in shredded cheese.
- Preheat the oven to 400°F (200°C) and assemble the quesadillas by placing the filling on one half of each tortilla and folding them over.
- Brush the tops with olive oil or cooking spray and place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown and crispy.
- Let cool for a few minutes before slicing and serving.
Notes
- Use fresh, organic produce for the best flavor.
- Feel free to customize with optional add-ons like bell peppers, black beans, or jalapeños.
- Let the sautéed mixture cool before adding cheese to prevent premature melting.
- Don’t overfill the tortillas to avoid bursting during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250-300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10-15g
- Saturated Fat: 5g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 30-35g
- Fiber: 3-4g
- Protein: 12-15g
- Cholesterol: 20-30mg
Keywords: quesadillas, spinach, mushrooms, baked, vegetarian, healthy