Baked Spinach Mushroom Quesadilla

Ingredients:

2 large flour tortillas

1 cup shredded mozzarella cheese

1 cup baby spinach leaves

1 cup sliced mushrooms

1/2 cup chopped red bell pepper

1/4 cup chopped red onion

1 teaspoon olive oil

Salt and pepper to taste

 

Directions:

Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add mushrooms, red bell pepper, and red onion. Cook until vegetables are tender, about 5-7 minutes. Season with salt and pepper to taste.

Place one tortilla on a baking sheet. Sprinkle half of the mozzarella cheese evenly over the tortilla.

Layer spinach leaves evenly over the cheese, then add the cooked mushroom mixture on top.

Sprinkle the remaining mozzarella cheese over the vegetables.

Place the second tortilla on top and press down gently.

Bake in the preheated oven for 10-12 minutes, or until the quesadilla is golden and crispy.

Remove from the oven and let it cool slightly before slicing into wedges.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 2 servings