Description
Crispy baked quesadillas filled with savory mushrooms, fresh spinach, and gooey melted cheese. A quick and healthy weeknight dinner option.
Ingredients
Scale
For the Crust:
- 8 large flour tortillas
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 2 cups shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Sour cream and salsa for serving
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until golden and tender, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add fresh spinach to the skillet. Cook, stirring, until wilted, about 2-3 minutes. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and let cool slightly.
- Lay 4 tortillas on the prepared baking sheet. Divide the mushroom-spinach mixture evenly among them.
- Sprinkle shredded Monterey Jack cheese over the filling. Top with remaining tortillas.
- Bake for 10-12 minutes, until the tortillas are golden and crisp and the cheese is melted.
- Remove from oven, let cool for 2 minutes, then cut each quesadilla into quarters. Serve with sour cream and salsa.
Notes
You can customize the seasonings to taste. For extra protein, add cooked shredded chicken or black beans.