Description
These baked spinach mushroom quesadillas are a delicious and healthy twist on classic quesadillas, loaded with sautéed mushrooms, fresh spinach, and melted cheese, then baked to crispy perfection.
Ingredients
Scale
- 8 large flour tortillas
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (for serving)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until browned, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add fresh spinach and cook, stirring, until wilted, about 2-3 minutes. Season with salt, pepper, and smoked paprika. Remove from heat.
- In a small bowl, mix together Monterey Jack and cheddar cheeses.
- Place four tortillas on the prepared baking sheet. Sprinkle a layer of cheese mixture on each tortilla.
- Evenly distribute the spinach-mushroom mixture over the cheese.
- Top with remaining cheese mixture, then place the remaining tortillas on top.
- Bake for 10-12 minutes until tortillas are golden and cheese is melted and bubbly.
- Remove from oven, let cool for 2 minutes, then cut into wedges. Serve with sour cream and garnish with cilantro.
Notes
For a crispy exterior, brush the top tortillas with a little olive oil before baking. You can also add cooked chicken or black beans for extra protein. If you prefer a spicier version, add a pinch of red pepper flakes with the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Mexican-American
Nutrition
- Calories: 450 kcal
- Sugar: 4 g
- Fat: 28 g
- Carbohydrates: 32 g
- Protein: 22 g