🥬🍄 Baked Spinach Mushroom Quesadillas
📝 Ingredients (Serves 4)
For the Filling:
2 cups fresh spinach (chopped)
1½ cups mushrooms (sliced)
1 small onion (finely chopped)
2 cloves garlic (minced)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 cup shredded mozzarella or cheddar cheese
½ cup crumbled feta (optional, for extra flavor)
For Assembling:
4 large flour tortillas
1–2 tbsp melted butter or olive oil (for brushing)
👩🍳 Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
Cook the Filling:
Heat olive oil in a pan over medium heat.
Add onions and sauté until soft.
Add garlic and mushrooms, cook until mushrooms release moisture and soften (about 5–7 minutes).
Stir in spinach and cook until wilted.
Season with salt, pepper, and paprika.
Remove from heat and let cool slightly.
Assemble Quesadillas:
Place tortillas on a flat surface.
Spread mushroom-spinach mixture on half of each tortilla.
Sprinkle shredded cheese and feta on top.
Fold tortillas in half and lightly brush tops with butter or olive oil.
Bake:
Place on prepared baking tray.
Bake for 10–15 minutes until golden and crispy.
Flip halfway for even crispiness.
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.
