Baked Spinach Mushroom Quesadillas
Baked Spinach Mushroom Quesadillas are a mouthwatering blend of earthy mushrooms, fresh spinach, and melted cheese, all encased in crispy tortillas. This delightful dish is not only simple to make but also packed with nutrients, making it perfect for lunch, dinner, or a tasty snack. With the combination of flavors and textures, these quesadillas are sure to be a hit at any gathering or cozy night in.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup fresh baby spinach
- 1 cup sliced button mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 medium flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic; sauté until translucent (about 3 minutes).
- Add sliced mushrooms; cook until browned (5 minutes). Stir in spinach until wilted.
- Season with cumin, paprika, salt, and pepper; remove from heat.
- On half of each tortilla, layer cheeses and the spinach-mushroom mixture; fold over.
- Place on the baking sheet and bake for 10 minutes or until golden brown.
- Let cool slightly before slicing into wedges; serve warm.
Nutrition
- Serving Size: 1 quesadilla (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg