Baked Spinach and Mushroom Quesadillas
Welcome to our comprehensive guide on making Baked Spinach and Mushroom Quesadillas that are both flavorful and Weight Watchers (WW) friendly. This recipe combines hearty 
 mushrooms and fresh spinach with melty cheese, all baked to perfection for a satisfying meal that fits seamlessly into a balanced diet. Read on for detailed ingredients, step-by-step instructions, nutritional information, and Weight Watchers SmartPoints values.
Ingredients:

For the Quesadilla Filling:

  • Fresh Spinach: 2 cups, chopped
  • Mushrooms: 1 1/2 cups, finely diced (button or cremini mushrooms work well)
  • Onion: 1 small, finely chopped
  • Garlic: 2 cloves, minced
  • Olive Oil: 1 teaspoon (for sautéing)
  • Salt: 1/2 teaspoon (or to taste)
  • Black Pepper: 1/4 teaspoon
  • Ground Cumin: 1/4 teaspoon (optional, for added flavor)
  • Low-Fat Shredded Cheese: 1 cup (such as reduced-fat cheddar or mozzarella)
  • Whole Wheat Tortillas: 4 (8-inch size for lower points)

For the Optional Salsa:

  • Tomatoes: 2 medium, diced
  • Red Onion: 1/4 cup, finely chopped
  • Cilantro: 2 tablespoons, chopped
  • Lime Juice: 1 tablespoon
  • Salt: To taste

Instructions:

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the quesadillas will bake evenly and come out crispy and golden.
  2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, or until fragrant.
  3. Cook the Vegetables: Add the diced mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally, until the mushrooms are softened and any liquid has evaporated. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, black pepper, and ground cumin if using.
  4. Assemble the Quesadillas: Place the whole wheat tortillas on a clean surface. Evenly distribute the cooked vegetable mixture across half of each tortilla. Sprinkle the low-fat shredded cheese on top of the vegetable mixture. Fold the tortillas in half to cover the filling.
  5. Prepare for Baking: Arrange the filled tortillas on a baking sheet. To ensure they become crispy, lightly spray the tops of the quesadillas with non-stick cooking spray or lightly brush with olive oil.
  6. Bake the Quesadillas: Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted. For an extra crispy texture, you may want to flip the quesadillas halfway through the baking time.
  7. Prepare the Optional Salsa: While the quesadillas are baking, you can prepare a fresh salsa if desired. In a medium bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside.
  8. Cool and Slice: Once baked, remove the quesadillas from the oven and let them cool for a few minutes. This will make them easier to cut. Slice each quesadilla into wedges using a pizza cutter or a sharp knife.
  9. Serve and Enjoy: Serve the baked quesadillas warm, with the optional salsa on the side. They make a perfect light lunch,  snack, or even a main course for a light dinner.
  10. Storing Leftovers: If you have leftovers, let the quesadillas cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven or a toaster oven to restore their crispiness.

Nutritional Information:

Here is a breakdown of the nutritional content per serving, assuming the recipe makes 4 servings (1 quesadilla per serving):
Calories: Approximately 220 kcal

Protein: 12 grams

Carbohydrates: 26 grams

Fats: 8 grams

Fiber: 4 grams

Sugars: 3 grams

Weight Watchers SmartPoints:

For Weight Watchers, each serving of these Baked Spinach and  Mushroom Quesadillas is approximately 6 SmartPoints. This includes the whole wheat tortillas and low-fat cheese. The SmartPoints value may vary slightly based on the specific brands and quantities used.

Additional Tips and Information:

  • Customization Options: Feel free to add other vegetables or even a protein source such as grilled chicken or tofu to the filling. Adjust the SmartPoints accordingly for any additional ingredients.
  • Gluten-Free Option: For a gluten-free version, use gluten-free tortillas. Ensure all other ingredients are gluten-free.
  • Serving Suggestions: These quesadillas pair wonderfully with a side salad or some fresh fruit. They are also great for meal prep, making them a convenient option for busy days.
  • Dietary Considerations: This recipe is vegetarian and can be made dairy-free by substituting the cheese with a plant-based cheese alternative that fits within your WW plan.
  • Cooking Tip: To ensure an even cook and crispiness, do not overcrowd the baking sheet. If making multiple quesadillas, bake them in batches.

By following this detailed guide, you’ll create Baked Spinach and Mushroom Quesadillas that are not only delicious but also align with your Weight Watchers goals. Enjoy this wholesome, satisfying dish that is perfect for any meal of the day!

Feel free to reach out with any questions or comments about the recipe, and happy cooking!