Description
These baked quesadillas are packed with sautéed spinach and mushrooms, gooey cheese, and a hint of garlic. They’re crispy on the outside and perfectly melty inside, making a quick and satisfying meal.
Ingredients
- 8 small flour tortillas
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream (for serving)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant. Add spinach in batches, stirring until wilted. Season with cumin, chili powder, salt, and pepper. Remove from heat.
- Place 4 tortillas on the prepared baking sheet. Divide the spinach-mushroom mixture evenly among them, then top each with 1/2 cup of shredded cheese. Place the remaining tortillas on top.
- Bake for 10 minutes, then carefully flip each quesadilla and bake for another 5-7 minutes until golden and crispy.
- Remove from oven, let cool slightly, then slice into wedges. Serve with sour cream and cilantro if desired.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of red pepper flakes. Try swapping Monterey Jack for cheddar or pepper jack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mexican