Baked Spinach Mushroom Quesadillas are a delicious and healthier alternative to the traditional fried version, packed with savory spinach, mushrooms, and melted cheese, all baked to perfection. These make for a great meal or appetizer! Here’s a simple recipe:
Ingredients:
- 4 large flour tortillas (or whole wheat for a healthier option)
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cups fresh spinach, chopped
- 1 1/2 cups mushrooms, sliced (button or cremini mushrooms work well)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend works well)
- 1/2 cup crumbled feta cheese (optional, for added flavor)
- Salt and pepper, to taste
- Cooking spray or olive oil spray (for baking)
Instructions:
1. Prepare the Filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes, until softened.
- Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
- Stir in the minced garlic, ground cumin, oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
- Add the chopped spinach and cook for 2-3 minutes until the spinach wilts down.
- Season with salt and pepper to taste.
- Remove from heat and set the filling aside to cool slightly.
2. Assemble the Quesadillas:
- Preheat your oven to 400°F (200°C).
- Place the tortillas on a clean surface. On one half of each tortilla, sprinkle 1/4 cup of shredded cheese as the base layer.
- Spoon about 1/4 of the spinach and mushroom mixture over the cheese.
- Sprinkle with a little more cheese on top (about 1/4 cup) and add some crumbled feta if desired.
- Fold the tortilla over to cover the filling, creating a half-moon shape.
3. Bake the Quesadillas:
- Place the quesadillas on a baking sheet lined with parchment paper. You can also lightly spray them with olive oil spray or brush them with a little olive oil for a golden, crispy exterior.
- Bake in the preheated oven for 10-12 minutes, flipping halfway through, until the tortillas are golden brown and the cheese is melted.
4. Serve:
- Remove the quesadillas from the oven and allow them to cool for a minute or two. Then, slice them into wedges.
- Serve with sour cream, salsa, or guacamole on the side.
Tips:
- Add protein: If you want to add protein, try adding some cooked chicken, beans, or even tofu to the filling.
- Vary the cheese: Feel free to experiment with different cheeses. Mozzarella or goat cheese can add different flavors and textures.
- Make ahead: You can prep the filling in advance and refrigerate it for a few hours before assembling and baking the quesadillas.
These Baked Spinach Mushroom Quesadillas are healthy, full of flavor, and crispy with just a little bit of oil! Enjoy them as a light meal or snack.