Description
These baked spinach mushroom quesadillas are a delicious and healthy twist on a classic. Loaded with sautéed mushrooms, spinach, and melted cheese, they are baked to crispy perfection. Perfect for a quick lunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1/2 cup ricotta cheese
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and garlic; cook until mushrooms are tender, about 5 minutes.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and optional red pepper flakes. Remove from heat.
- Lay tortillas on a flat surface. Spread about 2 tablespoons of ricotta cheese on one half of each tortilla. Top with mushroom-spinach mixture and sprinkle with mozzarella cheese.
- Fold tortillas in half to close. Place on the prepared baking sheet.
- Bake for 10-12 minutes, flipping halfway, until golden and crispy.
- Let cool slightly before cutting into wedges. Serve warm.
Notes
For a dairy-free version, use vegan cheese and skip the ricotta. You can also add cooked chicken or black beans for extra protein.
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 30g
- Protein: 22g