Description
Delicious baked quesadillas filled with spinach and mushrooms, perfect for lunch or dinner.
Ingredients
Scale
- 4 tortillas (8 inch)
- Olive oil (optional)
- 3 cups roughly chopped spinach
- 8 ounces sliced mushrooms
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat a bit of olive oil over medium heat and add the sliced mushrooms. Sauté until they are softened.
- Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper.
- On a tortilla, layer some cheese, followed by the spinach and mushroom mixture, and top with more cheese.
- Place another tortilla on top and repeat for the remaining tortillas.
- Lightly coat the top of the quesadillas with olive oil and place them on a baking sheet.
- Bake in the preheated oven for about 10-15 minutes or until the tortillas are golden and the cheese is melted.
- Cut into wedges and serve.
Notes
Serve warm with sour cream, salsa, or guacamole. Leftovers can be stored in the fridge for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: quesadillas, spinach, mushrooms, baked, vegetarian