Baked Spinach Mushroom Quesadillas
Ingredients:
4 tortillas (8 inch)
Olive oil (optional, enough to lightly coat the tortillas)
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
8 ounces sliced mushrooms
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the chopped spinach to the pan with the mushrooms. Cook for another 2–3 minutes, just until the spinach wilts. Remove from heat.
Lay out the tortillas on a flat surface. On one half of each tortilla, sprinkle a mix of mozzarella and cheddar, then add the spinach-mushroom mixture, and top with more cheese. Fold the tortillas over to form a half-moon shape.
Brush the outside of the quesadillas lightly with olive oil (optional) and place them on the prepared baking sheet.
Bake in the preheated oven for 10–12 minutes, flipping halfway through, until golden and crispy on both sides and the cheese is melted.
Let cool slightly before slicing into wedges. Serve warm with your favorite dip or salsa.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings
Tips:
Let the cooked filling cool slightly before assembling to prevent soggy quesadillas.
Use a mix of mozzarella and cheddar for the best gooey texture and rich flavor.
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