Baked Spinach Mushroom Quesadillas: A Simple, Flavorful, and Nutritious Recipe

Craving a cheesy, savory meal that fits into your Weight Watchers plan? These Baked Spinach Mushroom Quesadillas are the perfect solution! Packed with earthy mushrooms, tender spinach, and gooey cheese, they’re baked to crispy perfection—no frying required. These quesadillas are a healthier take on a Mexican favorite, perfect for lunch, dinner, or even a snack.

Ingredients

For the Filling:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, diced
• 1/2 cup diced onions
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon cumin powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the Quesadillas:

• 4 medium whole-wheat tortillas
• 1 cup reduced-fat shredded mozzarella cheese or Mexican cheese blend
• Cooking spray

Instructions

1. Prepare the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add the diced onions and sauté until translucent, about 2 minutes.
3. Stir in the mushrooms and cook until softened and browned, about 4 minutes.
4. Add the garlic, spinach, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until the spinach is wilted and all the ingredients are well combined. Remove from heat.

2. Assemble the Quesadillas

1. Lay a tortilla flat on a clean surface.
2. Spread 1/4 of the spinach and mushroom filling evenly over half of the tortilla.
3. Sprinkle 1/4 cup of shredded cheese over the filling.
4. Fold the tortilla in half to cover the filling, forming a half-moon shape. Repeat with the remaining tortillas.

3. Bake the Quesadillas

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Place the quesadillas on the prepared baking sheet and lightly spray the tops with cooking spray.
3. Bake for 8-10 minutes, then flip the quesadillas and bake for an additional 5-7 minutes until golden brown and crispy.

4. Slice and Serve

1. Remove from the oven and let cool slightly.
2. Cut each quesadilla into wedges and serve warm.

Nutritional Information

(Per Quesadilla)

• Calories: 190
• Protein: 10g
• Carbohydrates: 20g
• Fat: 7g
• Fiber: 3g
• WW Points: 5 (depending on the plan)

Tips for Success

1. Fresh Ingredients: Use fresh spinach and mushrooms for the best flavor and texture.
2. Customize the Cheese: Try reduced-fat cheddar, Monterey Jack, or a blend for variety.
3. Crispier Quesadillas: For an extra crispy finish, broil the quesadillas for 1-2 minutes after baking.

Why You’ll Love This Recipe

• Healthier Cooking Method: Baking instead of frying keeps the quesadillas light and crispy.
• Quick and Easy: Ready in under 30 minutes, ideal for busy weeknights.
• Vegetarian Delight: A great option for meatless meals that are still filling and flavorful.

Serving Suggestions

• Pair with a side of fresh salsa, low-fat sour cream, or guacamole.
• Serve alongside a mixed greens salad or black bean soup for a complete meal.

Variations

1. Add Protein: Include shredded chicken or lean ground turkey for a heartier meal.
2. Spicy Kick: Mix in diced jalapeños or a pinch of red pepper flakes to the filling.
3. Low-Carb Option: Swap the tortillas for low-carb or cauliflower-based alternatives.

These Baked Spinach Mushroom Quesadillas are a wholesome, satisfying dish that doesn’t skimp on flavor. Perfectly crispy on the outside and packed with cheesy, veggie goodness on the inside, this recipe is a keeper for any day of the week.