Description
Crispy baked quesadillas filled with sautéed mushrooms, wilted spinach, and gooey melted cheese. A perfect weeknight dinner that’s both hearty and healthy.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 large flour tortillas (10-inch)
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Cooking spray or olive oil for brushing
- Sour cream, salsa, or guacamole for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add onion and mushrooms, cook until mushrooms are browned and liquid is evaporated, about 8 minutes.
- Add garlic and spinach, cook until spinach is wilted, about 2 minutes. Stir in cumin, smoked paprika, salt, and pepper. Remove from heat.
- Place tortillas on a flat surface. Divide the mushroom-spinach mixture evenly among one half of each tortilla. Top with a generous amount of Monterey Jack and cheddar cheese.
- Fold the other half over the filling to form a half-moon. Press down gently.
- Arrange quesadillas on the prepared baking sheet. Lightly brush the tops with oil or spray with cooking spray.
- Bake for 10 minutes, then flip carefully and bake for another 8-10 minutes, until golden and crispy.
- Let cool for 2 minutes, then slice into wedges. Serve with desired toppings if using.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne pepper or chopped jalapeños. Feel free to swap Monterey Jack with pepper jack or mozzarella.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: Mexican-American