Description
These Baked Spinach Mushroom Quesadillas are a delicious vegetarian twist on the classic quesadilla. Packed with flavorful sautéed mushrooms, spinach, and gooey cheeses, these quesadillas are baked to crispy perfection in the oven. Perfect for a quick weeknight dinner or as a crowd-pleasing appetizer.
Ingredients
Scale
For the filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
For assembly:
- 6 large flour tortillas
- cooking spray or additional olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté the filling: Heat olive oil in a skillet, sauté onion, garlic, mushrooms, and spinach with seasonings.
- Cool the filling: Remove from heat and let cool slightly.
- Assemble quesadillas: Divide filling and cheeses onto tortillas, fold over.
- Bake: Place on a baking sheet, brush with oil, bake for 10–12 minutes.
- Serve: Let cool slightly, cut into wedges, and serve.
Notes
- You can substitute kale for spinach or use a blend of cheeses like cheddar or pepper jack for extra flavor.
- Serve with salsa, guacamole, or sour cream on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 310
- Sugar: 2g
- Sodium: 510mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg
