Baked Spinach Mushroom Quesadillas
These baked spinach mushroom quesadillas are a delightful, healthy twist on a classic. The combination of sautéed spinach, mushrooms, garlic, and melted cheese wrapped in crispy tortillas makes for an irresistible dish that’s perfect for lunch, dinner, or a snack. Let’s get cooking!
Ingredients:
- 4 large flour tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet or dish with parchment paper if desired for easy cleanup. - Sauté the Veggies:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes, or until the onion becomes translucent. - Add Spinach and Mushrooms:
Stir in the sliced mushrooms and chopped spinach. Cook for another 3-4 minutes, until the spinach wilts and the mushrooms soften. Season with salt and pepper to taste. Remove from heat. - Assemble the Quesadillas:
Lay one tortilla flat on your workspace. Sprinkle some shredded cheese over the entire surface, followed by a generous layer of the spinach and mushroom mixture. Add a little more cheese on top of the veggies for extra gooeyness. Place a second tortilla on top to form a sandwich. - Bake the Quesadillas:
Place the quesadillas onto a baking sheet or dish and bake for about 10-15 minutes, or until the tortillas are golden brown and the cheese has melted and is bubbling. - Serve and Enjoy:
Once done, remove from the oven and allow them to cool for a minute. Slice the quesadillas into wedges and serve them warm. Enjoy your delicious meal!
Tips:
- Add Some Heat: If you like a little spice, sprinkle some crushed red pepper flakes or jalapeños into the spinach and mushroom mixture.
- Make it Vegan: Swap the cheese for a plant-based cheese alternative or nutritional yeast for a cheesy flavor.
- Side Suggestions: Serve with salsa, sour cream, or guacamole on the side for dipping.
Q&A:
Q: Can I use a different type of cheese?
A: Yes! Feel free to use any cheese you like. Cheddar, mozzarella, or a Mexican blend works great, but you could also try goat cheese, pepper jack, or even a vegan cheese if you prefer.
Q: Can I prepare the filling ahead of time?
A: Absolutely! You can prepare the spinach and mushroom mixture a day or two in advance. Just store it in an airtight container in the fridge until you’re ready to assemble the quesadillas.
Q: Can I use whole wheat tortillas instead of regular flour tortillas?
A: Yes! Whole wheat tortillas are a great alternative for a healthier option.
Q: How do I store leftovers?
A: Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to ensure they stay crispy.
Enjoy your baked spinach mushroom quesadillas! They’re perfect for a quick meal, and the best part is, they’re just as tasty as they are healthy! 🌱🧀