Baked Spinach Mushroom Quesadillas

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Baked Spinach Mushroom Quesadillas

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225 g) mushrooms, sliced
  • 3 cups fresh spinach (about 90g)
  • Salt and pepper, to taste
  • 1/2 teaspoon paprika (optional)
  • 1/2 teaspoon chili flakes (optional)
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
  • 4 large flour tortillas
  • Cooking spray or a little oil for brushing

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Cook the veggies:
    Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft (about 3–4 minutes).
    Add garlic and cook for 30 seconds.
    Stir in mushrooms and cook until they release their moisture and begin to brown (about 5–7 minutes).
    Add spinach and cook until wilted. Season with salt, pepper, paprika, and chili flakes if using. Remove from heat.
  3. Assemble quesadillas:
    Place a tortilla on a flat surface. Spread about 1/4 of the veggie mixture on half of the tortilla.
    Sprinkle with 1/4 cup cheese. Fold tortilla in half to form a semi-circle. Repeat with remaining tortillas.
  4. Bake:
    Place folded quesadillas on the prepared baking sheet. Lightly brush or spray the tops with oil.
    Bake for 10–12 minutes, flipping halfway through, until golden and crispy.
  5. Serve:
    Slice each quesadilla into wedges. Serve warm with salsa, sour cream, or guacamole.
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