Description
A healthier twist on classic quesadillas, these baked versions are filled with sautéed mushrooms and spinach, lots of cheese, and baked until crispy and golden.
Ingredients
- 8 (8-inch) flour tortillas
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 4 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- Cooking spray or additional olive oil for brushing
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
- Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
- Lay 4 tortillas on a work surface. Divide the mushroom-spinach mixture evenly among them, then top with the shredded cheeses. Place the remaining tortillas on top.
- Brush the tops with olive oil or spray with cooking spray. Carefully transfer to the prepared baking sheet.
- Bake for 10 minutes, then flip and bake another 5-10 minutes until golden and crispy.
- Cut into wedges and serve warm with salsa, sour cream, or guacamole.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American