Description
Deliciously cheesy baked quesadillas filled with sautéed spinach, mushrooms, and melty cheese — a quick, healthy, and satisfying vegetarian meal perfect for lunch, dinner, or snacking.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped
- 1 1/2 cups mushrooms, sliced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder (optional)
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese
- 1/2 cup crumbled feta or queso fresco (optional)
- 4 large flour tortillas (8-inch)
- Cooking spray or brush of olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onions and sauté for 3–4 minutes until softened.
- Add mushrooms and cook for 5–6 minutes until they release moisture and turn golden.
- Stir in garlic, spinach, cumin, chili powder, salt, and pepper. Cook until spinach is wilted, about 2 minutes. Remove from heat and let cool slightly.
- Place tortillas on a flat surface. Spread spinach-mushroom mixture evenly over half of each tortilla. Sprinkle with cheeses, then fold in half to form semi-circles.
- Arrange quesadillas on the prepared baking sheet and lightly brush or spray tops with olive oil.
- Bake for 10–12 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven, cool slightly, then slice into wedges.
- Serve warm with salsa, guacamole, or sour cream.
Notes
- For extra protein, add cooked chicken or black beans to the filling.
- Use whole wheat or gluten-free tortillas for a healthier version.
- Can be made ahead and reheated in a toaster oven for quick meals.
- Try adding roasted bell peppers for extra flavor and color.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mexican