Description
Enjoy these crispy Baked Spinach Mushroom Quesadillas filled with sautéed veggies and melted cheese, perfect for a quick meal that’s both comforting and nutritious.
Ingredients
Scale
- 4 flour tortillas (or corn for gluten-free)
- 2 cups fresh spinach
- 1 cup sliced cremini or button mushrooms
- 1 cup shredded mozzarella and cheddar cheese blend
- 1 small onion, finely chopped
- 2 tsp olive oil
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Your Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onions and sauté until translucent (about 5 minutes). Add the sliced mushrooms and cook until browned (about another 5 minutes).
- Add Spinach: Stir in the fresh spinach and cook until just wilted (about 2 minutes). Season with salt and pepper to taste.
- Assemble Your Quesadillas: Place one tortilla on a clean surface. Add a generous portion of the veggie mixture on one half of the tortilla and sprinkle cheese over it. Fold the tortilla over.
- Bake Them Up: Arrange the quesadillas on the prepared baking sheet. Bake for about 10 minutes or until golden brown, flipping halfway through for even crispiness.
- Serve & Enjoy: Remove from the oven, let cool for two minutes, then slice into wedges. Serve warm with salsa or guacamole.
Nutrition
- Serving Size: 1 quesadilla (120g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: - Use fresh spinach for better flavor; avoid wilted greens. - Don’t overfill your quesadillas to prevent messy flipping. - For added flavor, consider incorporating bell peppers or using pepper jack cheese for a spicy kick.