These Baked Spinach Mushroom Quesadillas are a delightful combination of earthy mushrooms and fresh spinach enveloped in a crispy, cheesy tortilla. Perfect for a quick lunch or a snack, they are both satisfying and nutritious. Enjoy them with your favorite salsa or guacamole for an extra burst of flavor!
Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach, chopped
- 1 cup fresh mushrooms, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sour cream or guacamole for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.
- Add the chopped spinach to the skillet, cooking until wilted. Season with salt and pepper, then remove from heat.
- Lay one tortilla on a baking sheet. Spread a portion of the mushroom and spinach mixture over half of the tortilla and sprinkle with shredded cheese.
- Fold the tortilla in half over the filling and repeat for the remaining tortillas.
- Bake in the preheated oven for 15 minutes, or until the tortillas are golden brown and the cheese is melted.
- Remove from the oven, slice into wedges, and serve warm with sour cream or guacamole, if desired.
Chef’s Tips
- Feel free to use other vegetables like bell peppers or zucchini for added flavor and nutrition.
- For extra crispiness, you can brush the tortillas with a bit of melted butter before baking.
- Customize the cheese by using a blend of your favorites, such as pepper jack or feta.
Nutrition (per serving)
Approximate calories: 320, Protein: 12g, Carbs: 38g, Fat: 14g
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