Baked Spinach Mushroom Quesadillas

It seems like you might be referring back to your previous request for the Baked Spinach Mushroom Quesadillas recipe—I just shared a detailed version in our last exchange! If you need it again, or if you’d like any modifications, I’ve got you covered. I’ll repost the recipe below for easy reference. If this is a new twist or you have specific preferences (like making it spicier or vegan), just let me know.

Here’s the recipe again, just as I provided before. It’s a healthy, baked version that’s perfect for a quick meal or snack.

Baked Spinach Mushroom Quesadillas

Oh, Baked Spinach Mushroom Quesadillas are a delicious, veggie-packed twist on a classic favorite—crispy on the outside, gooey on the inside, and super versatile for meals or snacks! They’re a healthier option since we’re baking instead of frying, making them lighter and perfect for those watching their points or calories, like in the Low-Point Snack Chocolate Jars we just talked about. This recipe serves 4 (about 2 quesadillas per person) and is naturally vegetarian, with options for gluten-free adaptations. It’s quick to prep and bakes in under 20 minutes.

Estimated WW Points: About 4-6 points per quesadilla (using low-fat cheese and whole wheat tortillas; check your app for specifics).

Ingredients:

• For the quesadillas:
  • 4 large flour tortillas (or whole wheat for extra fiber; use corn tortillas for gluten-free)
  • 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
  • 8 oz mushrooms (like cremini or button), sliced
  • 1 cup shredded low-fat cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil or cooking spray (for baking)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional, for a kick)
  • Salt and black pepper, to taste
  • Fresh cilantro or green onions, chopped (for garnish, optional)
  • Salsa, Greek yogurt, or avocado slices (for serving, to keep it low-point)

Instructions:

1. Prep the fillings:

   • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
   • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sliced mushrooms, sautéing for 4-5 minutes until the mushrooms release their moisture and the onions soften.
   • Stir in the minced garlic, chopped spinach, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts and everything is well combined. Remove from heat and set aside. This mixture should be flavorful but not overly wet to avoid soggy quesadillas.

2. Assemble the quesadillas:

   • Lay out the tortillas on a clean surface. Sprinkle about 1/4 cup of shredded cheese on one half of each tortilla.
   • Divide the spinach-mushroom mixture evenly over the cheese on each tortilla.
   • Top the fillings with another 1/4 cup of cheese (this helps seal the quesadilla when baking).
   • Fold the empty half of each tortilla over the filled side, pressing down gently to compact it. You can use a fork to crimp the edges if you like.

3. Bake the quesadillas:

   • Place the assembled quesadillas on the prepared baking sheet. Lightly brush or spray the tops with a bit of olive oil for extra crispiness.
   • Bake in the preheated oven for 10-12 minutes, flipping halfway through, until the tortillas are golden brown and the cheese is melted and bubbly. Keep an eye on them to prevent burning—ovens vary!

4. Serve:

   • Let the quesadillas cool for a minute or two, then cut each one into wedges using a pizza cutter or sharp knife.
   • Serve warm with your choice of low-point sides like fresh salsa, a dollop of non-fat Greek yogurt (in place of sour cream), or sliced avocado. Garnish with cilantro or green onions for a fresh touch.

Tips for Success:

• Make it low-point: Use low-fat cheese and whole wheat tortillas to keep the points down. Skip the oil if you’re spraying the pan, and load up on veggies for volume without extra calories. Each quesadilla can be customized to fit under 6 points by controlling portions.
• Variations: Add protein like black beans or grilled chicken for a heartier meal (about 1-2 extra points). For a vegan version, swap the cheese for a dairy-free alternative like vegan shreds. If you love spice, mix in some diced jalapeños or serve with hot sauce.
• Make-ahead and storage: Prep the filling up to a day in advance and store it in the fridge. Assemble and bake just before eating for the best texture. Leftovers can be stored in an airtight container in the fridge for up to 2 days—reheat in the oven at 350°F for 5 minutes to keep them crispy.
• Dietary notes: This recipe is naturally gluten-free if you use corn tortillas. It’s also high in fiber from the veggies, making it a nutritious option. For a kid-friendly twist, let them help with assembly or add their favorite veggies.
• Troubleshooting: If your quesadillas aren’t crispy, make sure the oven is fully preheated and don’t overcrowd the baking sheet. If the fillings are too moist, pat them dry before assembling.

Baked Spinach Mushroom Quesadillas are such a flavorful, easy win for busy days—they pair perfectly with the other recipes we’ve covered, like oxtail stew for a full meal. If you try this, I’d love to hear how it turns out! Do you have any specific dietary needs, like making it spicier or vegan, or another recipe you’re craving?