Description
These baked quesadillas are a healthier twist on a classic, filled with sautéed mushrooms, spinach, and melted cheese. Crispy on the outside and gooey on the inside, they’re perfect for a quick weeknight dinner.
Ingredients
- 8 (8-inch) whole wheat tortillas
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 4 cups fresh spinach
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add spinach, garlic powder, salt, and pepper. Cook until spinach is wilted, about 2 minutes. Remove from heat.
- Lay 4 tortillas on the prepared baking sheet. Spread half of the cheese on each tortilla, then top with the mushroom-spinach mixture and remaining cheese. Cover with the remaining tortillas.
- Spray the tops with cooking spray. Bake for 10-12 minutes, until golden and crispy. Flip halfway through if desired.
- Cut into wedges and serve warm.
Notes
You can customize the seasonings to taste. Use any cheese that melts well, such as cheddar or mozzarella. For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American