Baked Spinach Mushroom Quesadillas

recipe image of A flat lay of fresh spinach mushrooms cheese tortillas bell peppers onions garlic olive oil cumin paprika chili powder jalapeos avocado sour cream Greek yogurt feta cheese cheddar cheese flour tortillas corn tortillas sunflower seeds nutritional yeast arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Baked Spinach Mushroom Quesadillas

These Baked Spinach Mushroom Quesadillas are a healthy and easy dinner idea that everyone in the family will love. They are packed with nutrients and can be made in one pan, making them perfect for a quick weeknight dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb Mushrooms cremini or baby bella
1 lb Fresh Spinach
8 Flour Tortillas
2 cups Cheddar Cheese shredded
1 medium Onions diced
3 cloves Garlic minced
1 tsp Cumin
1 tsp Paprika
1 tsp Chili Powder
2 tbsp Olive Oil
2 Jalapeños optional, finely diced

Equipment

oven
skillet,
Baking sheet

Method

Preheat and Prep

Sauté the Aromatics

Brown the Mushrooms

Wilt the Spinach

Assemble with Care

The Fold and Bake

Rest and Slice

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20g

Notes

These Baked Spinach Mushroom Quesadillas can be stored in an airtight container in the refrigerator for up to three days. To maintain that signature crunch, I highly recommend reheating them in a toaster oven or back in a 400 degree oven for a few minutes. Microwaving will make them soft, so only use that method if you are in a true hurry for a quick weeknight dinner.

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