Baked Spinach Mushroom Quesadillas—crispy outside, cheesy and flavorful inside:
Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups mushrooms, sliced
3 cups fresh spinach (roughly chopped)
1 tsp cumin powder
½ tsp smoked paprika (optional)
Salt and black pepper, to taste
1 ½ cups shredded mozzarella (or a mix of mozzarella & cheddar)
4 large flour tortillas (whole wheat or regular)
2 tbsp butter or olive oil (for brushing)
(Optional toppings: sour cream, salsa, guacamole, or hot sauce)
Instructions:
Prepare the filling
Heat olive oil in a skillet over medium heat.
Add onions and garlic, sauté until fragrant.
Stir in mushrooms and cook until they release their water and turn golden.
Add spinach, cumin, smoked paprika, salt, and pepper. Cook just until spinach wilts. Remove from heat and let cool slightly.
Assemble quesadillas
Place tortillas on a flat surface.
Sprinkle cheese over half of each tortilla.
Spoon the spinach-mushroom mixture on top, then add more cheese.
Fold tortillas in half to seal.
Bake
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper. Place quesadillas on it.
Brush lightly with butter or olive oil.
Bake for 12–15 minutes, flipping halfway, until golden and crispy.
Serve
Cut into wedges.
Serve hot with sour cream, salsa, or guacamole.