Description
These crispy baked spinach mushroom quesadillas offer a healthier twist on the classic Mexican favorite. The savory combination of earthy mushrooms, nutrient-rich spinach, and melted cheese creates a satisfying vegetarian meal that’s perfect for lunch or a quick dinner.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (any variety you prefer)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
- Salt and pepper, to taste
- Cooking spray or extra olive oil for brushing
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C). This temperature will ensure your quesadillas get nicely crisp on the outside while allowing the cheese to melt perfectly inside. Make sure the oven is fully preheated before placing your quesadillas inside.
- Cook Vegetables: Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they begin to soften and release their moisture, about 5 minutes, stirring occasionally. Next, add the chopped spinach and continue cooking until it wilts completely, approximately 2 minutes. Season the mixture with garlic powder, onion powder, dried thyme (if using), salt, and pepper. Stir well to incorporate all the flavors, then remove from heat and set aside.
- Assemble Quesadillas: Lay out 2 tortillas on a baking sheet lined with parchment paper or a lightly greased baking sheet. On one half of each tortilla, sprinkle a portion of the shredded cheese, creating a base layer. Evenly distribute the cooked spinach and mushroom mixture over the cheese. Add another layer of shredded cheese on top of the vegetables to help hold everything together when melted. Fold the empty half of each tortilla over to cover the filling, creating a half-moon shape.
- Bake: Lightly brush the tops of the quesadillas with cooking spray or a thin layer of olive oil to help them crisp up in the oven. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the tortillas turn golden brown and the cheese inside is completely melted and bubbly. You may want to flip them halfway through for even browning.
- Serve: Remove the quesadillas from the oven and let them cool for 1-2 minutes before handling. This brief resting period allows the cheese to set slightly and makes cutting easier. Using a sharp knife or pizza cutter, slice each quesadilla into 2-3 wedges and serve while still warm. These quesadillas pair wonderfully with salsa, sour cream, guacamole, or your favorite dipping sauce.
Notes
- For a crispier texture, you can lightly toast the tortillas in a dry skillet before filling them.
- Add jalapeños or red pepper flakes for a spicy kick.
- These quesadillas can be made ahead and reheated in a 350°F oven for 5-7 minutes.
- For a gluten-free option, use corn tortillas or gluten-free flour tortillas.
- Try adding black beans for extra protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg