Baked Spinach Mushroom Quesadillas

Description:
These Baked Spinach Mushroom Quesadillas are a healthy and flavorful twist on the classic Mexican dish. Filled with a savory mixture of spinach, mushrooms, and melted cheese, these quesadillas are baked to golden perfection for a crispy outside and a cheesy, veggie-packed inside. Perfect for lunch, dinner, or a tasty appetizer!

Ingredients

For the Filling:

• 2 cups fresh spinach, chopped
• 1 1/2 cups mushrooms, sliced (button or cremini)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

For the Quesadillas:

• 4 large flour tortillas
• 1 tablespoon olive oil (for brushing)
• 1/2 cup shredded cheddar cheese (optional)
• Sour cream (for dipping, optional)
• Salsa (for dipping, optional)

Instructions

Step 1: Prepare the Filling

1. In a large pan, heat olive oil over medium heat.
2. Add the sliced mushrooms and sauté for about 5-7 minutes until tender and browned.
3. Add the chopped spinach and cook for 2-3 minutes until wilted.
4. Season with garlic powder, onion powder, oregano, salt, and pepper.
5. Remove from heat and let the mixture cool slightly.
6. In a bowl, combine the ricotta, mozzarella, and Parmesan cheeses with the spinach and mushroom mixture. Stir well until evenly mixed.

Step 2: Assemble the Quesadillas

1. Preheat your oven to 375°F (190°C).
2. Lay a tortilla flat on a baking sheet and spread a generous portion of the spinach and mushroom filling over half of the tortilla.
3. Sprinkle a little extra shredded mozzarella or cheddar cheese on top of the filling (optional).
4. Fold the tortilla in half to enclose the filling.
5. Repeat with the remaining tortillas and filling.

Step 3: Bake the Quesadillas

1. Brush each quesadilla lightly with olive oil on both sides.
2. Arrange the quesadillas on the baking sheet in a single layer.
3. Bake for 10-12 minutes, flipping halfway through, until the tortillas are golden brown and crispy.

Step 4: Serve

1. Remove from the oven and cut into wedges.
2. Serve with sour cream and salsa on the side for dipping.

Tips for Success:

• Custom Fillings: Add other veggies like bell peppers, zucchini, or onions for more flavor.
• Crispier Quesadillas: If you prefer a crunchier texture, bake the quesadillas directly on the oven rack, or use a pan to toast them before baking.
• Vegan Option: Use dairy-free cheese and ricotta alternatives to make this recipe vegan-friendly.

Serving Recommendations:

• These baked quesadillas are great served with a side of guacamole or a light salad.
• Pair with a refreshing drink like iced tea or a tangy limeade.

Nutrition (Per Serving, ~4 servings):

Approximate values

• Calories: 320
• Protein: 14g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 4g
• Sugar: 3g
• Sodium: 450mg

These Baked Spinach Mushroom Quesadillas are a deliciously satisfying vegetarian dish that’s easy to prepare and packed with flavor!