Baked Spinach Mushroom Quesadillas are a delicious, healthier twist on the classic quesadilla. They’re stuffed with a savory mixture of sautéed spinach, mushrooms, and melted cheese, all packed inside a crispy, oven-baked tortilla. This easy, no-fry method keeps them light and perfect for a quick weeknight dinner or snack. Here’s how to make them:
Ingredients:
- 8 flour tortillas (medium size)
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups mushrooms, thinly sliced (button, cremini, or portobello)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper, to taste
- 1 teaspoon cumin (optional)
- 1/2 teaspoon smoked paprika (optional)
- Cooking spray or additional olive oil for brushing tortillas
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and sauté for 2-3 minutes until they begin to soften.
- Add the garlic and cook for another minute until fragrant.
- Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add the spinach and cook for an additional 2-3 minutes until wilted.
- Season the mixture with salt, pepper, cumin, and smoked paprika (if using). Remove from heat and set aside.
- Assemble the Quesadillas:
- Lay out four tortillas on a flat surface. Sprinkle each tortilla with a layer of shredded cheese.
- Divide the spinach and mushroom mixture evenly among the tortillas, spreading it over the cheese layer.
- Top with another layer of cheese, then place another tortilla on top, pressing gently to secure.
- Prepare for Baking:
- Lightly brush the top of each quesadilla with olive oil or spray with cooking spray.
- Place the quesadillas on the prepared baking sheet. Bake for 10-12 minutes, flipping them halfway through, until the tortillas are golden and crispy.
- Serve:
- Remove from the oven and let them cool for a minute before slicing into wedges.
- Serve with sour cream, salsa, guacamole, or your favorite dipping sauce.
Optional Add-Ins:
- Black beans for extra protein
- Shredded chicken for a heartier meal
- Jalapeños for a spicy kick
These Baked Spinach Mushroom Quesadillas are crispy on the outside, melty on the inside, and packed with nutritious veggies. They make a great lunch, dinner, or snack that’s satisfying and easy to make!