A delicious and easy-to-make vegetarian dish, these baked spinach mushroom quesadillas are perfect for a quick weeknight dinner or a tasty appetizer. Packed with nutritious spinach and savory mushrooms, these quesadillas are sure to be a hit with everyone.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- Cooking spray or additional olive oil for brushing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Cook Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
- Add the chopped spinach, cumin, chili powder, salt, and pepper. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat.
- Assemble Quesadillas:
- Place two tortillas on the prepared baking sheet.
- Evenly spread half of the shredded cheese on each tortilla.
- Distribute the spinach and mushroom mixture over the cheese.
- Sprinkle the remaining cheese on top of the vegetable mixture.
- Top with the remaining tortillas to form the quesadillas.
- Bake:
- 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 brown and the cheese is melted.
- Serve:
- Remove from the oven and let cool for a few minutes before cutting into wedges.
- Serve warm with your favorite salsa, guacamole, or sour cream.
Enjoy your baked spinach mushroom quesadillas!
