Description

Baked Spinach Mushroom Quesadillas are a healthier and savory twist on the traditional dish. Packed with sautéed spinach, earthy mushrooms, and melted mozzarella and cheddar cheese, these quesadillas are baked to golden perfection for a crispy, guilt-free treat. Perfect for a quick lunch or dinner, these quesadillas offer a delightful combination of flavors while being lower in calories. Customize them with protein, a spicy kick, or even make them gluten-free and dairy-free!

Ingredients

4 tortillas (8 inch)

1 cup shredded mozzarella

1 cup shredded cheddar

3 cups roughly chopped spinach

8 ounces sliced mushrooms

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Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, sauté the mushrooms over medium heat for about 5 minutes, until they release their moisture and become soft.
Add the spinach to the skillet and cook for another 2-3 minutes until wilted. Remove from heat and set aside.
Place 2 tortillas on a baking sheet. Evenly spread the spinach and mushroom mixture on top of the tortillas, then sprinkle with mozzarella and cheddar cheese.
Top each with the remaining tortillas and press down gently.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are golden and crispy.
Remove from the oven, cut into wedges, and serve warm.

Notes

Storage/Reheating: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes or microwave for a quicker option.

Variations: Add grilled chicken, black beans, or spice things up with jalapeños or chili flakes. Substitute spinach for kale or arugula if preferred.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Dish, Snack
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 4 servings
Calories: 300 kcal