Description
A delicious and easy baked quesadilla packed with sautéed spinach, mushrooms, and melted cheese, perfect for a weeknight dinner or a tasty snack.
Ingredients
- 8 flour tortillas (8-inch)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Sour cream, salsa, or guacamole for serving (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 onion, sauté until mushrooms release their liquid and start to brown, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant. Add spinach and 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. Sprinkle half of the cheese evenly over each tortilla. Top with the spinach-mushroom mixture, then the remaining cheese. Place remaining tortillas on top.
- Bake for 10-12 minutes, until the tortillas are golden and crispy and the cheese is melted. Remove from oven and let cool for 2 minutes.
- Cut each quesadilla into wedges and serve with sour cream, salsa, or guacamole if desired.
Notes
You can customize the seasonings to taste. For a spicier version, add a pinch of cayenne pepper. Feel free to use whole wheat tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American