Description
Baked spinach mushroom quesadillas are a savory, oven-crisped dish filled with earthy mushrooms, tender spinach, and melted cheese, offering a lighter and easy-to-make alternative to traditional quesadillas.
Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach, chopped
- 1 1/2 cups mushrooms, sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook mushrooms for 5–6 minutes until browned.
- Add garlic and cook for 1 minute. Add spinach and cook until wilted.
- Season with salt, pepper, paprika, and oregano. Remove from heat.
- Lay tortillas flat and sprinkle cheese on one half of each.
- Add spinach-mushroom mixture and top with more cheese.
- Fold tortillas and brush tops with remaining oil.
- Bake 10–12 minutes, flipping halfway, until golden and crispy.
- Cool slightly, slice, and serve warm.
Notes
- Squeeze excess moisture from spinach to avoid sogginess.
- Do not overfill tortillas to keep them intact.
- Use high heat for crispier texture.
- Flip halfway through baking for even browning.
- Let cool slightly before slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
