Description
This Baked Spinach & Mushroom Quesadilla is a crispy, healthier alternative to the traditional pan-fried version. It features a flavorful blend of savory mushrooms, fresh spinach, and gooey cheese, all baked to perfection for a golden, crunchy finish. Perfect for a quick meal, snack, or appetizer!
Ingredients
Scale
- 4 large flour tortillas
- 1 ½ cups shredded mozzarella or Monterey Jack cheese
- 2 cups fresh spinach, chopped
- 1 ½ cups mushrooms, sliced
- ½ onion, diced
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt & pepper (to taste)
Optional Add-ins:
- ½ tsp red pepper flakes (for a spicy kick)
- ½ cup feta or goat cheese
- 1 tbsp butter (for extra crispiness)
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté vegetables: Heat olive oil in a pan over medium heat. Add onions and mushrooms, cook for 5 minutes until softened. Stir in spinach, garlic powder, salt, and pepper, and cook until wilted. Remove from heat.
- Assemble quesadillas: Place tortillas on a baking sheet. Sprinkle cheese on one half, add the veggie mixture, top with more cheese, and fold in half.
- Bake: Lightly brush the tortillas with melted butter for crispiness. Bake for 8-10 minutes, flipping halfway, until golden brown.
- Serve: Cut into triangles and enjoy with salsa, guacamole, or sour cream.
Notes
- For extra protein, add grilled chicken or black beans.
- Use whole wheat or corn tortillas for a healthier option.
- Store leftovers in the fridge for up to 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: Mexican-Inspired