Description
These baked spinach and mushroom quesadillas are a healthier twist on the classic, with a crispy golden exterior and a savory, cheesy filling. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
- 8 (8-inch) whole wheat tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 6 cups fresh baby spinach
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or additional olive oil for brushing
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and mushrooms, cook until mushrooms release their moisture and are tender, about 5 minutes.
- Add spinach, cumin, chili powder, salt, and pepper. Cook, stirring, until spinach is wilted, about 2 minutes. Remove from heat and let cool slightly. Drain any excess liquid.
- In a small bowl, mix Monterey Jack and cheddar cheeses.
- Lay 4 tortillas on the prepared baking sheet. Sprinkle half of the cheese over each tortilla, then top with the spinach-mushroom mixture, dividing evenly. Sprinkle the remaining cheese over the filling, then top each with another tortilla.
- Brush the tops lightly with olive oil or spray with cooking spray. Bake for 10-12 minutes, until the tortillas are golden and the cheese is melted. Flip carefully halfway through if desired for extra crispiness.
- Remove from oven and let cool for 2 minutes. Cut into wedges and serve warm.
Notes
You can customize the seasonings to taste. Add a pinch of cayenne for heat or use smoked paprika for a smoky flavor. Serve with salsa, sour cream, or guacamole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American