Description
Crispy baked quesadillas filled with sautéed mushrooms, spinach, and melted cheese. A healthier twist on a classic favorite.
Ingredients
- 8 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese
- 2 cups fresh spinach, chopped
- 8 oz mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with cooking spray.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Stir in garlic powder, onion powder, salt, and pepper. Remove from heat.
- Lay 4 tortillas on the prepared baking sheet. Divide the mushroom-spinach mixture evenly among them, then top each with 1/2 cup shredded cheese. Place remaining tortillas on top and press gently.
- Spray the tops of the quesadillas with cooking spray. Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
- Let cool slightly, then cut into wedges and serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Mexican-American