Description
Crispy baked quesadillas filled with sautéed spinach, mushrooms, and melted cheese. A quick and healthy meal that’s perfect for lunch or dinner.
Ingredients
Scale
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 medium flour tortillas
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add mushrooms and sauté for 3 minutes.
- Add spinach, garlic powder, salt, and pepper. Cook for 2 minutes until spinach wilts.
- Place tortillas on a baking sheet. Spread the spinach-mushroom mixture on half of each tortilla.
- Sprinkle shredded cheese over the filling. Fold the tortillas in half.
- Bake for 8-10 minutes until crispy and golden.
- Cut into wedges and serve warm.
Notes
- Use whole wheat tortillas for a healthier option.
- Add diced tomatoes or jalapeños for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: baked quesadillas, spinach mushroom quesadillas, vegetarian quesadillas