The WW Baked Spinach and Mushroom Quesadillas are an excellent option for those who are conscious about their WW Points and want to enjoy the flavors and feeling of a classic cheesy Mexican recipe without adding much fat or calories to their diet. They are exciting, delicious, and light. Rather than frying, we bake these WW Baked Spinach and Mushroom Quesadillas to perfection without having to add any excessive oil that we use for frying. This recipe includes cheese, pan-fried mushrooms, and spinach, which makes this meal delicious and nutritious at the same time. These quesadillas become ready in 30 minutes. These are a perfect option for dinner, lunch, or even a quick snack or appetizer.
STATS:
- Calories: 185 kilocalories
- Prep time: 15 minutes
- Serving size: 1 quesadilla
- Cook time: 15 minutes
- Cuisine: Mexican-inspired
- Total time: 30 minutes
- Course: Snack
- Diet: Weight Watchers
- Serving: 4
EQUIPMENT:
- Cutting board
- Knife
- Mixing bowl
- Spatula
- Skillet or non-stick pan
- Parchment paper
- Baking sheet
INGREDIENTS:
- 4 whole-wheat tortillas (8-inch)
- 1 cup of baby spinach (chop it)
- One cup of mushrooms (slice them)
- 1 small onion (chop it)
- One clove of garlic (mince it)
- ½ cup of reduced-fat mozzarella cheese (shred it)
- 1 tbsp of olive oil
- Salt to taste
- Pepper to taste
- ¼ tsp of red chili flakes
- 1 tbsp of fat-free Greek yogurt
INGREDIENT NOTES:
WHOLE-WHEAT TORTILLAS:
- They are a source of fiber. You can use low-carb wraps or corn tortillas as an alternative.
SPINACH:
- For this recipe, we use spinach as the main ingredient. It consists of vitamins and iron. Use Swiss chard or Kale as an alternative.
MUSHROOMS:
- This also serves as the base ingredient for this recipe. It gives the quesadillas texture. For alternatives, you can use bell peppers or zucchini.
REDUCED-FAT CHEESE:
- Use this cheese since it is useful in keeping WW points and calories low while keeping the delicious creaminess. Alternatives for this cheese include fat-free mozzarella, light cheddar, or vegan cheese.
OLIVE OIL:
- This helps in adding flavor, and we use this to slightly pan-fry the vegetables. Avocado oil or cooking spray are alternative options.
GARLIC & ONION:
- We use them in this recipe to improve the flavor. Use garlic powder as an alternative.
RED CHILLI FLAKES:
- These are an optional ingredient if you want to use them for a slight heat in the recipe. Black pepper or smoked paprika are alternative options.
INSTRUCTIONS:
- Heat the oven to 200°C.
- Take the parchment paper, and line it on the baking sheet.
- Now, heat olive oil or spray the pan.
- Add garlic and onion, and pan-fry them till they become fragrant.
- Put mushrooms in pan & cook so they get tender.
- Now add the spinach, stir for about one to two minutes till it becomes droopy.
- Season everything with chili flakes, salt, and pepper them spread the tortillas on the flat surface.
- Fill half of the tortilla with the mixture and add cheese as well.
- Fold the tortilla over the filling.
- Properly arrange these tortillas with filling on the baking sheet.
- Slightly spray some cooking spray on top.
- Bake for around ten to twelve minutes. Flip them at halftime.
- Keep baking till they get golden & crispy.
- Slice them and serve with fat-free Greek Yogurt.
SERVING SUGGESTIONS:
SALADS:
- Garden Salad
- Cucumber Tomato Salad
- Southwest Corn Salad
- Avocado Salad
- Mexican Coleslaw
- Citrus Spinach Salad
- Black Bean Salad
- Mango Avocado Salad
SOUPS:
- Tomato Basil Soup
- Roasted Red Pepper Soup
- Black Bean Soup
- Tortilla Soup
- Corn Chowder
- Vegetable Soup
- Creamy Broccoli Soup
- Butternut Squash Soup
DIPS AND SAUCES:
- Fresh Salsa
- Pico de Gallo
- Guacamole
- Greek Yogurt Lime Dip
- Salsa Verde
- Chipotle Yogurt Sauce
- Cilantro Lime Crema
- Avocado Crema
RICE AND GRAINS:
- Cilantro Lime Rice
- Mexican Brown Rice
- Spanish Rice
- Quinoa Pilaf
- Lemon Herb Quinoa
- Cauliflower Rice
- Wild Rice Blend
- Cilantro Couscous
TOPPINGS:
- Sliced Avocado
- Diced Tomatoes
- Pickled Red Onions
- Jalapeño Slices
- Chopped Cilantro
- Lime Wedges
- Shredded Lettuce
- Radish Slices
DRINKS:
- Fresh Lime Agua Fresca
- Sparkling Lime Water
- Iced Green Tea
- Cucumber Mint Water
- Hibiscus Iced Tea
- Lemon Iced Tea
- Orange Spritzer
- Fresh Lemonade
DESSERTS:
- Mixed Berry Parfait
- Baked Cinnamon Apples
- Mango Sorbet
- Strawberry Yogurt
- Grilled Pineapple
- Frozen Banana Bites
- Watermelon Slices
TIPS:
- To save some extra time, use frozen spinach or cook the spinach beforehand. For frozen spinach, thaw & drain it properly.
- You might make the tortillas soggy if you put a large quantity of filling.
- Replace yogurt with vegan cheese to make the recipe vegan.
STORAGE INFORMATION:
FRIDGE:
- You can store quesadillas in the closed vessel for 3 days. To heat them again, use an oven or a skillet.
FREEZER:
- Freeze these quesadillas inside the freezer for about 1 month by individually wrapping them in parchment paper or foil.
- To heat them again, heat them in frozen form for about ten to twelve minutes at 190°C.
FAQs:
Can I make these quesadillas beforehand?
- Yes, you can make the tortillas and place them uncooked in the fridge for about 24 hours before baking.
Is this recipe gluten-free?
- To make these quesadillas gluten-free, make use of gluten-free tortillas.
NUTRITIONAL INFORMATION:
Calories: 185 kilocalories
Net carbs: 14 grams
Iron: 1.7 milligrams
Total carbs: 18 grams
Vitamin A: 950 IU
Fiber: 4 grams
Calcium: 145 milligrams
Protein: 11 grams
Serving size: 1 quesadilla
Sodium: 280 milligrams
Serving: 4
Potassium: 390 milligrams
Weight Watcher Points: 3-4 points