Crispy on the outside, cheesy and flavorful on the inside, these baked quesadillas make an easy lunch, dinner, or meatless snack.
Ingredients
Makes 4 quesadillas
- 8 small flour or whole-wheat tortillas
- 2 cups fresh spinach, chopped
- 8 oz mushrooms, sliced
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- Salt and black pepper, to taste
- Optional: 2 tbsp grated Parmesan
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven:
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Cook the vegetables:
Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook for 4–5 minutes, until they release their moisture and begin to brown. - Add spinach and garlic:
Stir in the garlic and spinach. Cook for 1–2 minutes, just until the spinach wilts. Season with Italian seasoning, garlic powder, salt, and pepper. Remove from heat and let cool slightly. - Assemble:
Place a tortilla on a flat surface. Sprinkle with mozzarella and cheddar, then add the spinach-mushroom mixture. Add a little Parmesan if using. Top with another tortilla. - Bake:
Place the quesadillas on the prepared baking sheet. Lightly brush or spray the tops with oil. Bake for 8–10 minutes, then carefully flip and bake another 5–7 minutes, until golden and crisp and the cheese is melted. - Slice and serve:
Let them rest for 2 minutes, then cut into wedges. Garnish with fresh parsley.
🌶️ Serving Ideas
Serve with salsa, guacamole, sour cream, or a simple Greek-yogurt dip.
Tip: Cook the mushrooms until most of their moisture has evaporated. This keeps the quesadillas crisp instead of soggy.
