🧀 Baked Spinach Mushroom Quesadillas
Crispy on the outside, cheesy and savory inside — baked instead of pan-fried for an easier, lighter option.
🛒 Ingredients (Serves 4)
- 4 large flour tortillas
- 2 cups fresh spinach (roughly chopped)
- 1½ cups mushrooms (sliced)
- ½ small onion (finely diced)
- 1 cup shredded mozzarella or Monterey Jack
- ½ cup shredded cheddar (optional for extra flavor)
- 1 tbsp olive oil
- 1 clove garlic (minced)
- ½ tsp cumin (optional)
- Salt & pepper to taste
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2️⃣ Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and mushrooms 5–6 minutes until softened.
- Add garlic and cook 30 seconds.
- Stir in spinach and cook until wilted.
- Season with salt, pepper, and cumin.
- Remove from heat and let cool slightly.
3️⃣ Assemble
- Lay tortillas flat.
- Sprinkle cheese over half of each tortilla.
- Add spinach-mushroom mixture.
- Top with more cheese.
- Fold tortillas in half and press gently.
4️⃣ Bake
- Place on baking sheet.
- Lightly brush tops with olive oil (optional for crispiness).
- Bake 8–10 minutes, flip carefully, then bake another 5–7 minutes until golden and crispy.
5️⃣ Serve
Slice into wedges and serve with:
- Salsa
- Guacamole
- Greek yogurt or sour cream
💡 Make It Healthier
- Use whole wheat tortillas.
- Add black beans for extra protein.
- Reduce cheese slightly and add more veggies.
If you’d like, I can also give you:
- A high-protein version
- A dairy-free version
- Or a meal-prep freezer-friendly version 😊
