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Recipe by Leah Leora

Baked Spinach-Mushroom Quesadillas

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Baked Spinach-Mushroom Quesadillas
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
20 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

A crispy and delicious meal that comes together quickly and easily for a hot summer night.

Ingredients

Baked Spinach-Mushroom Quesadillas

  • 2 cups shredded mozzarella cheese

  • 3 cups chopped fresh baby spinach or frozen spinach, thawed and squeezed

Directions

Prepare the Baked Spinach-Mushroom Quesadillas

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Place mushrooms in microwave-safe bowl, cover, and microwave for two to three minutes, until soft. Drain.

3.

Brush each tortilla with oil and place on baking tray, oiled side down.

4.

On half of each tortilla, layer cheese, spinach, mushrooms, and more cheese.

5.

Fold tortillas over.

6.

Bake tortillas for six minutes. Flip over and bake for another six minutes or until cheese is melted and tortillas are brown.

Credits

Styling by Shainy Maiman Photography by Everlasting Studios

Recipe tags

kid-friendly kids Leah Leora lunch quick-and-easy sandwiches wrap
Baked Spinach-Mushroom Quesadillas

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