🧾 Ingredients
- 2 low-carb tortillas (or keto wraps)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- ½ cup mushrooms, sliced
- 1 tbsp butter or olive oil
- 1 clove garlic, minced
- Salt & pepper to taste
- Optional: 2 tbsp cream cheese for extra creaminess
Optional toppings:
- Sour cream
- Salsa (sugar-free)
- Guacamole
👩🍳 Instructions
1️⃣ Preheat oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2️⃣ Sauté vegetables
In a skillet, heat butter or olive oil over medium heat.
Add mushrooms and garlic, cook 3–4 minutes until mushrooms are soft.
Add spinach and cook until wilted. Season with salt and pepper. Remove from heat.
3️⃣ Assemble quesadillas
- Place a tortilla on the baking sheet.
- Spread half the mozzarella and cheddar over the tortilla.
- Add sautéed spinach and mushrooms (and cream cheese if using).
- Sprinkle remaining cheese on top.
- Cover with second tortilla.
4️⃣ Bake
Bake in the preheated oven 12–15 minutes until the tortillas are golden and cheese is melted.
Optional: Flip halfway for extra crispiness.
5️⃣ Serve
Cut into wedges and serve with keto-friendly toppings.
📊 Nutrition (Approx per quesadilla)
- Calories: ~350
- Protein: ~22 g
- Fat: ~26 g
- Net Carbs: ~5 g
✅ Tips
For extra crisp, toast in air fryer 2–3 minutes after baking.
Use freshly shredded cheese for best melting.
Add cooked chicken or bacon to make it a full meal.
