Baked Spinach Mushroom Quesadillas

Baked Spinach Mushroom Quesadillas Recipe

Ingredients:

• For the filling:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach, roughly chopped
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional)
• For the quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • Cooking spray or additional olive oil for brushing

Instructions:

1. Prepare the filling:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
   • Stir in the chopped spinach, cooking until wilted, about 2-3 minutes.
   • Season the mixture with salt, pepper, ground cumin, and chili powder (if using). Mix well.
   • Remove from heat and set aside.
2. Assemble the quesadillas:
   • Preheat the oven to 400°F (200°C).
   • Place two tortillas on a baking sheet lined with parchment paper.
   • Evenly distribute the spinach and mushroom filling over the tortillas.
   • Sprinkle the shredded cheese over the filling.
   • Top with the remaining tortillas, pressing down gently to seal.
3. Bake the quesadillas:
   • Lightly brush the tops of the quesadillas with olive oil or cooking spray.
   • Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden and crispy, and the cheese is melted and bubbly.
   • Remove from the oven and let cool for a couple of minutes.
4. Serve:
   • Cut the quesadillas into wedges and serve warm.
   • Optional: Serve with salsa, guacamole, sour cream, or your favorite dipping sauce.

Enjoy your delicious baked spinach mushroom quesadillas!