Description
Deliciously baked quesadillas filled with sautéed mushrooms and nutritious spinach, perfect for a quick meal.
Ingredients
Scale
- 4 tortillas (8 inch)
- Olive oil (optional, enough to lightly coat the tortillas)
- 3 cups roughly chopped spinach
- 8 ounces sliced mushrooms
- 1 cup shredded cheese (optional, e.g., mozzarella or cheddar)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Heat a skillet over medium heat and add olive oil.
- Add the sliced mushrooms and sauté until they are tender.
- Stir in the spinach and cook until wilted.
- Season with salt and pepper.
- On one half of each tortilla, layer the spinach and mushroom mixture, then sprinkle with cheese if using.
- Fold the tortilla over to create a half-moon shape.
- Place the quesadillas on a baking sheet.
- Bake for about 10-12 minutes or until golden brown and crispy.
- Cut into wedges and serve.
Notes
Serve warm with salsa, sour cream, or guacamole. For extra crunch, preheat a baking stone in the oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: quesadillas, spinach, mushrooms, vegetarian, baked