Baked Spinach Mushroom Quesadillas

🥙 Baked Spinach Mushroom Quesadillas

Description

A healthy twist on a classic favorite, these Baked Spinach Mushroom Quesadillas are packed with earthy mushrooms, fresh spinach, melty cheese, and a hint of garlic and onion, all wrapped in golden-crisp tortillas. Perfect as a quick lunch, appetizer, or light dinner!

Servings

Serves: 2–4
Yield: 4 quesadilla wedges per tortilla

Ingredients

• 4 large flour tortillas
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced (button, cremini, or your choice)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• ½ onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper, to taste

Instructions

1. Preheat Oven
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Sauté Filling
   Heat olive oil in a skillet over medium heat. Add onion and garlic, cook for 2–3 minutes until softened.
   Add mushrooms and sauté until tender, about 5 minutes.
   Add spinach and cook until wilted (about 2 minutes). Season with salt and pepper. Remove from heat.
3. Assemble Quesadillas
   Lay a tortilla flat. Sprinkle half with shredded cheese, then spoon spinach-mushroom mixture over the cheese.
   Fold the tortilla in half to form a semicircle. Repeat with remaining tortillas.
4. Bake
   Place quesadillas on the prepared baking sheet. Bake for 10–12 minutes, flipping halfway through, until golden and crispy.
5. Serve
   Let cool slightly, then slice into wedges. Serve with salsa, sour cream, or guacamole.

Tips & Variations

• Add protein: Include cooked shredded chicken or black beans.
• Make it vegan: Use plant-based cheese and a tortilla without lard or dairy.
• Spice it up: Add jalapeños or red pepper flakes while sautéing.
• Crispier edges: Brush tortilla tops with olive oil before baking.
• Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or a skillet.

Nutritional Info (per serving, 1 quesadilla)

(Estimated for one tortilla filled and baked, serves 4)

• Calories: ~280
• Protein: 10g
• Fat: 14g
• Carbohydrates: 28g
• Fiber: 2g
• Calcium: ~200mg

Health Benefits

• Spinach: Rich in iron, vitamin A, and antioxidants.
• Mushrooms: Low-calorie, immune-boosting, and packed with B vitamins.
• Olive Oil: Heart-healthy fats that help absorb nutrients.
• Baking over frying: Reduces overall fat content.

Q&A

Q: Can I freeze these quesadillas?
A: Yes! Assemble and freeze before baking. Reheat in oven at 375°F for 15–20 minutes.

Q: What cheese works best?
A: Cheddar offers a bold flavor, while mozzarella gives a gooey texture. A blend is ideal!

Q: Can I use corn tortillas?
A: Yes, though they’re smaller and may be more delicate. Slightly warm them first to avoid tearing.

Q: Are these gluten-free?
A: Use certified gluten-free tortillas and check your cheese for additives.