These Baked Spinach Mushroom Quesadillas are a delicious and healthier twist on the traditional skillet version. Baking them gives you crisp, golden tortillas with a melty, cheesy filling packed with sautéed spinach, mushrooms, and gooey cheese. Perfect as a quick dinner, snack, or party appetizer!
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (white button, cremini, or portobello)
- 3 cups fresh spinach (or 1 cup frozen, thawed, and drained)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin (optional)
- 1/4 teaspoon red pepper flakes (optional for heat)
- 2 cups shredded cheese (cheddar, mozzarella, or a Mexican blend)
- 8 medium flour tortillas
- Cooking spray or melted butter for brushing