Description
These Baked Spinach Mushroom Quesadillas are a delicious and easy vegetarian meal option. Packed with flavorful veggies and gooey cheese, they are perfect for a quick dinner or a tasty snack.
Ingredients
Scale
For the quesadillas:
- 8 medium flour tortillas
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 1 small red onion, thinly sliced
- 2 cups shredded mozzarella or Monterey Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional toppings:
- Sour cream
- Salsa
- Guacamole
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the vegetables: In a skillet, heat olive oil and cook mushrooms and onion until softened. Add spinach, garlic powder, chili powder, salt, and black pepper, cook until spinach is wilted.
- Assemble the quesadillas: Place 4 tortillas on the baking sheet, top with cheese and vegetable mixture. Add more cheese if desired and cover with remaining tortillas. Brush with olive oil.
- Bake: Bake for 12-15 minutes, flipping halfway, until tortillas are golden and cheese is melted.
- Serve: Slice into wedges and serve warm with optional toppings.
Notes
- You can use whole wheat tortillas for added fiber.
- For a spicier version, add a diced jalapeño to the mushroom mixture.
- These quesadillas reheat well in a skillet or air fryer for a crispy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 wedges (1/2 quesadilla)
- Calories: 380
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 30 mg
