Baked Spinach Mushroom Quesadillas

Here’s a detailed recipe for Baked Spinach Mushroom Quesadillas – a healthier, oven-baked version that’s cheesy, crispy, and loaded with flavor. 🌮✨

📝 Ingredients (4 quesadillas)

• Tortillas – 4 large flour tortillas (whole wheat or regular)

• Mushrooms – 2 cups, sliced (button, cremini, or portobello)

• Spinach – 3 cups fresh spinach (roughly chopped)

• Onion – 1 small, finely chopped

• Garlic – 2 cloves, minced

• Cheese – 1 ½ cups shredded mozzarella + cheddar (or Mexican blend)

• Olive oil / Butter – 2 tbsp

• Salt & black pepper – to taste

• Red chili flakes (optional) – ½ tsp

• Cumin powder – ½ tsp

• Paprika or chili powder – ½ tsp

🍳 Instructions

1. Prepare the Filling

1. Heat 1 tbsp olive oil or butter in a pan over medium heat.

2. Add the onions and sauté until soft (2–3 minutes).

3. Add the garlic and cook for 30 seconds until fragrant.

4. Stir in the mushrooms, season with a pinch of salt, pepper, paprika, and cumin. Cook for 5–6 minutes until mushrooms release water and it evaporates.

5. Add the spinach and cook just until wilted (1–2 minutes). Remove from heat and let cool slightly.

2. Assemble the Quesadillas

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

2. Place a tortilla on the tray, sprinkle some cheese on half of it.

3. Add a layer of the spinach-mushroom mixture.

4. Top with a little more cheese for that gooey texture.

5. Fold the tortilla in half (like a half-moon). Repeat with the rest.

3. Bake the Quesadillas

1. Lightly brush the tops with olive oil or melted butter for crispiness.

2. Place them on the prepared tray, making sure they don’t overlap.

3. Bake for 10–12 minutes, flipping halfway, until golden brown and crispy.

4. Serve

• Cut each quesadilla into wedges.

• Serve hot with salsa, guacamole, sour cream, or a spicy yogurt dip.

🌟 Tips & Variations

• Add jalapeños, bell peppers, or corn for extra flavor.

• Use whole wheat tortillas for a healthier version.

• Add a little feta or goat cheese for a tangy twist.

• For extra protein, add shredded chicken or black beans to the filling.