Description
Crispy, cheesy, and loaded with sautéed spinach and mushrooms, these baked quesadillas are a healthier, hands-off alternative to the traditional stovetop method. Perfect as a snack, appetizer, or easy dinner.
Ingredients
Units
Scale
- 8 medium flour tortillas
- 1 cup (100g) shredded mozzarella cheese
- 1 cup (100g) shredded cheddar cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups (150g) fresh spinach, roughly chopped
- 1 cup (100g) mushrooms, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For Serving:
- Sour cream
- Salsa or pico de gallo
- Guacamole
Instructions
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
-
Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender.
- Stir in the spinach and cook until wilted, about 1-2 minutes. Season with garlic powder, paprika, salt, and pepper. Remove from heat and let cool slightly.
-
Assemble the Quesadillas:
- Lay 4 tortillas on a clean surface. Evenly distribute the spinach-mushroom mixture over each tortilla.
- Sprinkle mozzarella and cheddar cheese on top of the filling. Cover with the remaining tortillas and press gently.
-
Bake the Quesadillas:
- Place the assembled quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or spray with cooking spray for extra crispiness.
- Bake for 8-10 minutes, then flip and bake for an additional 5-7 minutes, or until the tortillas are golden and crispy.
-
Cut and Serve:
- Let the quesadillas cool for 2-3 minutes, then slice into wedges. Serve warm with sour cream, salsa, or guacamole.
Notes
- Add protein like shredded chicken, cooked bacon, or black beans for a heartier quesadilla.
- Use whole wheat or gluten-free tortillas for a healthier option.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven or air fryer for crispiness.