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Baked Spinach Mushroom Quesadillas

Quick and delicious baked quesadillas filled with nutritious spinach, mushrooms, and gooey cheese, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Quesadilla Filling
  • 2 cups fresh spinach
  • 1 cup sliced mushrooms button or cremini mushrooms work perfectly
  • 1/2 cup diced onion adds flavor
  • 1/2 teaspoon garlic powder can substitute with fresh garlic
  • Salt and pepper to taste
For Assembly
  • 8 large tortillas whole wheat or white
  • 1 cup shredded cheese cheddar, Monterey Jack, or your favorite blend
For Cooking
  • Cooking spray or olive oil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Heat up a skillet over medium heat and add a splash of olive oil or use cooking spray.
  3. Add the diced onions and sliced mushrooms; sauté until soft, about 5 minutes.
  4. Throw in the spinach, garlic powder, salt, and pepper, and sauté until the spinach wilts down.
Assembly
  1. Spread a generous amount of the veggie filling on one half of a tortilla.
  2. Top with shredded cheese, then fold the tortilla over. Repeat with remaining tortillas.
Baking
  1. Lightly grease a baking sheet and place the quesadillas flat on it.
  2. Bake for about 15 minutes or until golden brown and the cheese is melted, flipping halfway through.
Serving
  1. Let the quesadillas cool for a couple of minutes, then slice into wedges.
  2. Serve with salsa, guacamole, or sour cream.

Notes

Feel free to customize with leftover veggies. Using whole wheat tortillas adds more fiber. Consider reduced-fat cheese for a healthier option.