🥬🍄 Baked Spinach Mushroom Quesadillas
📝 Ingredients (Serves 4)
For the Filling:
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2 cups fresh spinach (chopped)
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1½ cups mushrooms (sliced)
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1 small onion (finely chopped)
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2 cloves garlic (minced)
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
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1 cup shredded mozzarella or cheddar cheese
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½ cup crumbled feta (optional, for extra flavor)
For Assembling:
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4 large flour tortillas
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1–2 tbsp melted butter or olive oil (for brushing)
👩🍳 Instructions
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Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper. -
Cook the Filling:
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Heat olive oil in a pan over medium heat.
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Add onions and sauté until soft.
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Add garlic and mushrooms, cook until mushrooms release moisture and soften (about 5–7 minutes).
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Stir in spinach and cook until wilted.
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Season with salt, pepper, and paprika.
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Remove from heat and let cool slightly.
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Assemble Quesadillas:
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Place tortillas on a flat surface.
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Spread mushroom-spinach mixture on half of each tortilla.
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Sprinkle shredded cheese and feta on top.
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Fold tortillas in half and lightly brush tops with butter or olive oil.
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Bake:
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Place on prepared baking tray.
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Bake for 10–15 minutes until golden and crispy.
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Flip halfway for even crispiness.
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Serve:
Slice into wedges and serve warm with sour cream, salsa, or guacamole.
❓ Q & A
Q1: Can I make these ahead of time?
Yes! Assemble them and refrigerate for up to 24 hours before baking.
Q2: Can I use frozen spinach?
Yes, but thaw and squeeze out excess water before using.
Q3: How do I make it more protein-rich?
Add cooked chicken, black beans, or scrambled eggs.
Q4: Can I air fry instead of bake?
Yes! Air fry at 375°F (190°C) for 6–8 minutes until crispy.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer for best crispiness.