Description
Crispy baked quesadillas filled with spinach and mushrooms, perfect for a quick meal or snack.
Ingredients
Scale
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add mushrooms and cook for 3 minutes.
- Add spinach, garlic powder, salt, and pepper. Cook until spinach wilts, about 2 minutes. Remove from heat.
- Place two tortillas on a baking sheet. Sprinkle half the cheese on each.
- Divide the spinach-mushroom mixture evenly between the tortillas.
- Top with remaining cheese and the other two tortillas.
- Bake for 10 minutes, flipping halfway, until golden brown.
- Cut into wedges and serve hot.
Notes
- Use whole wheat tortillas for a healthier option.
- Add jalapeños for extra spice.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
Keywords: baked quesadillas, spinach mushroom quesadillas, vegetarian snack