Description
These Baked Spinach Mushroom Quesadillas are a delicious and satisfying vegetarian meal. Packed with flavorful sautéed mushrooms, spinach, and gooey cheese, these quesadillas are baked until crispy and golden brown. Perfect for a quick and easy weeknight dinner!
Ingredients
Scale
For the Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon cumin
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
Additional Ingredients:
- 6 large flour tortillas
- Olive oil spray for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in garlic, then add mushrooms and cook until browned. Add spinach and season with salt, pepper, red pepper flakes, and cumin. Remove from heat and let cool slightly.
- Assemble the quesadillas: Lay out 3 tortillas. Sprinkle cheese over half of each tortilla, spoon the vegetable mixture on top, then add another layer of cheese. Fold in half.
- Bake: Place quesadillas on the baking sheet, spray or brush with olive oil, and bake for 10-12 minutes until golden and crispy. Rest for 2 minutes before serving.
Notes
- You can substitute kale for spinach or use a blend of cheeses like cheddar or pepper jack for added flavor.
- These quesadillas reheat well in a toaster oven or air fryer.
Nutrition
- Serving Size: 1/3 quesadilla
- Calories: 310
- Sugar: 3g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg
