Description
Crispy baked quesadillas filled with sautéed spinach, earthy mushrooms, and melted cheese. A healthier twist on a classic favorite, perfect for a quick weeknight dinner or snack.
Ingredients
- 8 large flour tortillas
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 2 cups shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and onion; cook until mushrooms are golden and onions are translucent, about 5-7 minutes.
- Add garlic and cook for 1 minute, then add spinach and cook until wilted, about 2 minutes. Season with salt, black pepper, and red pepper flakes. Remove from heat and let cool slightly.
- Place tortillas on a work surface. Sprinkle cheese evenly over half of each tortilla, then top with the spinach-mushroom mixture. Fold tortillas over to form half-moons.
- Place quesadillas on the prepared baking sheet. Brush tops lightly with olive oil. Bake for 10-12 minutes, flipping halfway, until golden and crispy. Serve warm.
- Slice each quesadilla into wedges and serve with sour cream, salsa, or guacamole if desired.
Notes
You can customize the seasonings to taste. Add cooked chicken or black beans for extra protein. For a dairy-free version, use vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Mexican-American