Baked Spinach Mushroom Quesadillas

This recipe for Baked Spinach Mushroom Quesadillas is simple to make, tasty, and nutritious. This recipe is a fantastic choice for anybody looking for a balanced, lower-glycemic lunch because it is loaded with nutrient-dense foods like spinach, mushrooms, and whole wheat tortillas.

Components:

1. Four corn or whole wheat tortillas
2. One tablespoon of cooking spray or olive oil
3. One little onion, cut thinly
4. Two cups of freshly chopped spinach
5. One cup of sliced mushrooms (cremini or button mushrooms are good options)
6. Half a cup of shredded mozzarella cheese (or, for added taste, a combination of mozzarella and cheddar)
7. 1/4 cup of optionally crumbled feta cheese (for added flavor)
8. One teaspoon of garlic powder
9. Half a teaspoon of cumin
10. To taste, add salt and pepper.
11. One tablespoon of freshly chopped parsley or cilantro (optional, for garnish)
12. Guacamole or salsa (to serve)

Directions:

• Set the Oven’s Temperature to 400°F (200°C). A baking sheet can be lightly oiled with cooking spray or olive oil, or lined with parchment paper.
• Prepare the filling: In a skillet, heat the olive oil over medium heat. After adding the sliced onions, cook them for three to four minutes, or until they are tender and transparent.
• After adding the sliced mushrooms, simmer for a further five minutes, stirring now and again, until the mushrooms are golden brown and have released their moisture.
• Add the chopped spinach and simmer until it wilts, about 2 to 3 minutes. Add salt, pepper, cumin, and garlic powder for seasoning. Take the skillet off of the burner.
• Put one tortilla on a spotless surface to begin assembling the quesadillas. Cover half of the tortilla with the spinach and mushroom mixture.
• Over the spinach and mushroom combination, scatter some shredded mozzarella cheese (and feta if using). Next, make a half-moon shape out of the tortilla by folding it in half.

Continue doing this with the remaining tortillas and filling.

• To bake the quesadillas, put the filled tortillas on the baking sheet that has been prepared. For a crispy finish, lightly mist the quesadillas’ tops with cooking spray or olive oil.
• The tortillas should be crispy and golden brown after 8 to 10 minutes in the oven. For an even crisp, turn the quesadillas halfway through baking.

To serve, take the quesadillas out of the oven, allow them to cool a little, and then cut them into wedges. Serve with guacamole, salsa, or a side salad and garnish with fresh parsley or cilantro.

The Health Benefits of These Quesadillas:

• The high fiber and antioxidant content of spinach and mushrooms promotes general health and stabilizes blood sugar levels.
• Compared to tortillas made with refined flour, whole wheat tortillas offer more fiber and nutrients, which helps to prolong the energy boost.
• Protein & Healthy Fats: To make the quesadillas more filling, the cheese and olive oil balance the protein and healthy fats.
• Customizable: To make the filling even heartier, feel free to add beans, chicken, or other veggies.

This baked variation of conventional quesadillas is a healthy option that is still crispy and delicious because baking reduces the amount of oil used. Have fun!