Description
A delicious and easy baked version of classic quesadillas, packed with savory mushrooms, wilted spinach, and melted cheese. Perfect for a quick weeknight dinner or a tasty snack.
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco (optional)
- Sour cream and salsa for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add minced garlic and cook for 30 seconds, then add the spinach. Cook until wilted, about 2-3 minutes. Season with cumin, chili powder, salt, and pepper. Remove from heat and let cool slightly.
- Place 4 tortillas on the prepared baking sheet. Evenly distribute the mushroom-spinach mixture over the tortillas. Sprinkle with Monterey Jack cheese and queso fresco, if using.
- Top with the remaining 4 tortillas and press down gently. Lightly brush the tops with a little olive oil (optional) for a golden finish.
- Bake for 10-12 minutes, flipping halfway through, until the tortillas are golden and crispy, and the cheese is melted.
- Let cool for a few minutes, then cut into wedges. Serve with sour cream and salsa.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Main
- Cuisine: Mexican-American