🥬🍄 Baked Spinach Mushroom Quesadillas

Only 3 Points Per Serving

These crispy, oven-baked quesadillas are loaded with savory mushrooms, garlic, and spinach, then layered with melty reduced-fat cheese inside a warm whole-wheat tortilla. They’re satisfying, nutrient-packed, and perfect for a light dinner or meal prep.

🛒 Ingredients (Serves 4)

• 4 small whole-wheat tortillas (6–8 inch, low-carb or high-fiber preferred)

• 1½ cups fresh mushrooms, sliced

• 2 cups fresh spinach, chopped

• ½ small onion, finely diced

• 1 clove garlic, minced

• ½ cup reduced-fat shredded mozzarella or Mexican-blend cheese

• 2 tablespoons reduced-fat cream cheese (optional, for creamier filling)

• 1 teaspoon olive oil or cooking spray

• Salt and black pepper to taste

• Optional: red pepper flakes, cumin, smoked paprika

👩‍🍳 Instructions

1️⃣ Preheat & Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.

2️⃣ Cook the Filling

Heat olive oil in a skillet over medium heat.
Add diced onion and garlic; sauté for 1–2 minutes until fragrant.
Add mushrooms and cook 4–5 minutes until browned and tender.
Stir in spinach and cook until wilted (about 1–2 minutes).
Season with salt, pepper, and optional spices.
Remove from heat and let cool slightly.

3️⃣ Assemble

Lay tortillas flat.
If using, spread ½ tablespoon cream cheese onto one side of each tortilla.
Divide veggie mixture evenly over half of each tortilla.
Sprinkle cheese evenly on top.
Fold tortillas in half to create a half-moon shape.

4️⃣ Bake

Place quesadillas on prepared baking sheet. Lightly spray tops with cooking spray.
Bake 8–10 minutes. Carefully flip and bake an additional 5–7 minutes until golden and crispy.

5️⃣ Serve

Let cool for 2–3 minutes. Slice into wedges and serve with salsa, pico de gallo, or plain Greek yogurt.

📊 Nutrition (Approximate Per Serving)

• Calories: 160–180

• Protein: 10–12g

• Fiber: 4–6g

• Points: 3 (may vary slightly by brand)

❓ Q&A Section

❓ Can I make these ahead of time?

Yes! Assemble them and store in the fridge up to 24 hours before baking. You can also bake and reheat in the oven or air fryer to keep them crispy.

❓ Can I freeze them?

Absolutely. Assemble and freeze before baking. Place parchment between them, store in an airtight container, and bake directly from frozen at 400°F for about 18–22 minutes.

❓ What’s the best way to reheat leftovers?

Reheat in an oven, toaster oven, or air fryer at 350°F for 5–7 minutes. Avoid microwaving if you want them crispy.

❓ Can I add protein?

Yes! Add cooked shredded chicken, rotisserie chicken, or black beans. Just adjust points accordingly.

❓ Can I make them dairy-free?

Use dairy-free shredded cheese and skip the cream cheese. The mushrooms add plenty of flavor on their own.

❓ What tortillas work best?

Small high-fiber, low-carb whole-wheat tortillas keep the points low while staying sturdy enough to hold the filling.

❓ Can I cook these in an air fryer?

Yes! Air fry at 375°F for 6–8 minutes, flipping halfway through.