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Baked Spinach Mushroom Quesadillas

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A delicious and cheesy baked quesadilla filled with sautéed spinach and mushrooms, perfect for a quick meal.

Ingredients

Scale

For the Crust:

  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 3-4 minutes until softened.
  3. Add spinach, garlic powder, salt, and black pepper to the skillet. Cook for another 2 minutes until spinach wilts. Remove from heat.
  4. Place two tortillas on the baking sheet. Sprinkle half the cheese on each tortilla, then evenly distribute the spinach-mushroom mixture.
  5. Top with the remaining cheese and cover with the other two tortillas. Press lightly to seal.
  6. Bake for 10-12 minutes, until the cheese is melted and the tortillas are golden. Slice and serve warm.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/baked-spinach-mushroom-quesadillas/