Description
A simple and satisfying twist on a classic, these crispy baked quesadillas are filled with fresh spinach, savory mushrooms, and melty cheese, all baked to a perfect crisp.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooking spray or additional olive oil for baking
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced onion and sliced mushrooms, sautéing until the onion is translucent and mushrooms are soft, about 5 minutes.
- Add the chopped spinach and cook until it wilts, about 1–2 minutes. Season with salt and pepper, then let it cool slightly.
- On one half of each tortilla, spoon the sautéed filling and sprinkle with about 1/4 cup cheese. Fold the tortilla over and place on the prepared baking sheet. Spray or brush the tops with cooking spray or olive oil.
- Bake for 10–12 minutes until golden brown and cheese is melted, flipping halfway through for even coloring.
- Remove from the oven, let rest for 1–2 minutes, then slice into wedges and serve warm.
Notes
Serve with salsa, sour cream, or guacamole. Store cooled quesadillas in an airtight container for up to 3 days in the refrigerator or freeze individually wrapped for up to a month.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 390
- Sugar: 3g
- Sodium: 575mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 25mg