Crispy, cheesy, and full of veggies — perfect for a quick lunch, dinner, or snack! Baking instead of frying keeps them lighter without sacrificing flavor.
🥗 Ingredients (makes 4 quesadillas)
- 4 tortillas (8-inch, whole wheat or low-carb if preferred)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 cups roughly chopped fresh spinach
- 8 oz (225 g) sliced mushrooms
- Olive oil (optional, just enough to lightly coat tortillas)
- Salt and pepper, to taste
👩🍳 Directions
- Preheat oven: 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the mushrooms: Heat a nonstick skillet over medium heat. Sauté mushrooms with a light drizzle of olive oil (or cooking spray) until soft and lightly browned, about 5–6 minutes. Season with salt and pepper.
- Prep tortillas: Lightly brush or spray one side of each tortilla with olive oil (optional) for extra crispiness.
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Assemble quesadillas:
- Place a tortilla, oil side down, on the baking sheet.
- Sprinkle ¼ cup mozzarella and ¼ cup cheddar evenly on half the tortilla.
- Add a layer of spinach and sautéed mushrooms.
- Top with another ¼ cup of each cheese. Fold the tortilla in half.
- Bake: 10–12 minutes, flipping halfway if desired, until cheese is melted and tortilla is golden and crispy.
- Serve: Slice into wedges and enjoy warm.
💡 Tips & Variations:
- Add cooked chicken, turkey, or beans for extra protein.
- Swap cheeses for a lighter version to reduce calories/points.
- Serve with salsa, Greek yogurt, or guacamole for dipping.
- Use low-carb tortillas for a WW-friendly, lower-point option.
