Baked Spinach Mushroom Quesadillas

 

Ingredients

• 4 tortillas (8-inch)

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 3 cups roughly chopped spinach (or fresh baby spinach)

• 8 ounces sliced mushrooms

• Olive oil (optional, for lightly brushing the tortillas to make them extra crispy)

Instructions

1. Preheat and Prep

• Preheat your oven to 400°F (200°C).

• Soften the mushrooms: Place the sliced mushrooms into a microwave-safe bowl and microwave for about $2\frac{1}{2}$ to 3 minutes to help release excess moisture. Drain any excess liquid and set them aside. (Alternatively, you can sauté them in a skillet with a little oil until tender).

2. Assemble the Quesadillas

• If using olive oil, lightly brush one side of each tortilla and place them oiled side down on a baking sheet.

• On half of each tortilla, distribute a portion of the shredded mozzarella and cheddar cheeses.

• Layer the chopped spinach and softened mushrooms evenly over the cheese.

• Top with the remaining cheese.

• Fold the empty half of the tortilla over the filling to create a half-moon shape.

3. Bake

• Place the baking sheet in the preheated oven and bake for about 6 minutes.

• Carefully flip each quesadilla and bake for an additional 6 to 7 minutes, or until the tortillas are golden brown and crisp, and the cheese is completely melted.

4. Serve

• Remove from the oven, let them cool for a couple of minutes, then cut into wedges and serve warm! Enjoy with your favorite salsa, sour cream, or guacamole.