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Looking for a healthy yet satisfying meal that doesn’t compromise on flavor? This Organic Baked Spinach Mushroom Quesadillas recipe is packed with earthy mushrooms, nutrient-rich spinach, and melty cheese—all tucked inside crispy tortillas. It’s the perfect dish for vegetarians or anyone wanting a lighter, nutritious take on a classic quesadilla.
By baking the quesadillas instead of pan-frying them, you’ll get a perfectly crispy texture without excess oil, making this dish a great option for those looking to keep things lighter without sacrificing taste.
Why You’ll Love This Recipe
This recipe is perfect for a quick lunch, dinner, or even a snack. The combination of sautéed mushrooms, wilted spinach, and gooey cheese delivers a rich and hearty filling, while baking the quesadillas ensures a crispy exterior without the need for frying. Plus, using organic ingredients adds a wholesome touch, making it a healthy and guilt-free indulgence.
Ingredients You’ll Need:
For the Quesadillas:
- 8 organic whole wheat tortillas
- 2 cups organic baby spinach
- 1 1/2 cups organic mushrooms, sliced (button or cremini work well)
- 1 1/2 cups organic shredded cheese (cheddar, mozzarella, or a Mexican blend)
- 1 small organic onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- Optional: 1/4 teaspoon chili flakes for heat
Optional Toppings:
- Organic sour cream
- Organic guacamole
- Salsa or pico de gallo
- Fresh cilantro
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