Organic Baked Spinach Mushroom Quesadillas

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Kitchen Equipment:

  • Baking sheet
  • Parchment paper or cooking spray
  • Large skillet or pan
  • Spatula for sautéing
  • Knife and cutting board

Directions:

Step 1: Sauté the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
  4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
  5. Add the baby spinach to the skillet, stirring until it wilts, about 2-3 minutes.
  6. Season the vegetables with salt, pepper, smoked paprika, and chili flakes (if using). Remove from heat and set aside.

Step 2: Assemble the Quesadillas

  1. Lay out 4 tortillas on a clean surface.
  2. Sprinkle a layer of shredded cheese over each tortilla.
  3. Evenly distribute the sautéed spinach and mushroom mixture on top of the cheese layer.
  4. Add another layer of cheese on top of the vegetables to help the tortillas stick together.
  5. Place a second tortilla on top of each to create the quesadilla.

Step 3: Bake the Quesadillas

  1. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
  2. Carefully transfer the quesadillas to the prepared baking sheet.
  3. Bake in the preheated oven for about 10-12 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  4. Once done, remove from the oven and let the quesadillas cool slightly before slicing them into quarters.

Step 4: Serve

  1. Serve the quesadillas with your favorite toppings like organic sour cream, guacamole, salsa, or fresh cilantro.
  2. Enjoy them as a meal on their own, or pair them with a light salad for a complete dish.

Tips and Tricks:

  1. Use Fresh Organic Ingredients: For the best flavor and nutritional value, opt for organic produce whenever possible. Fresh mushrooms and spinach will give you the richest taste and texture.
  2. Baking vs. Pan-Frying: Baking the quesadillas gives them an even, crispy texture while keeping the oil content low. If you prefer a more traditional method, you can pan-fry them in a little olive oil for a golden crust.
  3. Customizable Fillings: Feel free to get creative with the filling! You can add organic bell peppers, zucchini, or even black beans for a protein boost. Just be mindful of how much moisture your veggies release, so the quesadillas don’t get soggy.
  4. Cheese Options: While cheddar or mozzarella is a classic choice, feel free to experiment with different types of organic cheese, like Monterey Jack, or even a vegan cheese alternative for a dairy-free option.

Storing Leftovers:

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 5-7 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side to regain some crispiness.

To freeze, wrap individual quesadillas in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. When ready to eat, thaw in the refrigerator and reheat in the oven or skillet.

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