Description
Delicious and nutritious baked spinach mushroom quesadillas, perfect for a quick weeknight dinner or snack.
Ingredients
Scale
- 8 flour tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cheese (cheddar, mozzarella, or a mix), shredded
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic, sauté until translucent (about 3 minutes).
- Add the sliced mushrooms and cook for about 5 minutes until they soften.
- Stir in the chopped spinach and cook until it wilts (2-3 minutes).
- Season with salt and pepper to taste.
- Place one tortilla on a baking sheet and spread some of the filling over one half.
- Sprinkle cheese over the filling, then fold the tortilla in half.
- Repeat steps 7 and 8 with the remaining tortillas and filling.
- Bake in the preheated oven for 10-15 minutes until golden brown and cheese melts.
- Let cool for a couple of minutes, then cut into wedges and serve hot.
Notes
Serve with salsa, sour cream, or guacamole. These quesadillas can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg