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Quesadillas are a beloved staple in Mexican cuisine, known for their versatility and comforting flavors. This Baked Spinach Mushroom Quesadilla recipe offers a delightful twist by incorporating earthy mushrooms and nutritious spinach, making it a wholesome meal option. Baking the quesadillas gives them a crispy texture without the need for excessive oil, making this a healthier alternative to the traditional pan-fried version. Perfect for a quick weeknight dinner or a cozy weekend lunch, these quesadillas are sure to become a family favorite.
These Baked Spinach Mushroom Quesadillas pair beautifully with a fresh garden salad or a zesty corn salsa. For a heartier meal, consider serving them alongside a bowl of black bean soup or a creamy avocado dip. A dollop of sour cream or a drizzle of hot sauce can add an extra layer of flavor, catering to both mild and spicy palates.
Baked Spinach Mushroom Quesadillas
Servings: 4
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups fresh spinach
Salt and pepper to taste
1 teaspoon cumin
1/2 teaspoon smoked paprika
8 flour tortillas
2 cups shredded cheese (such as cheddar or Monterey Jack)
Cooking spray or additional olive oil for brushing
Directions
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