Baked Spinach Mushroom Quesadillas

Name: Baked Spinach Mushroom Quesadillas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican-inspired
Ingredients: 4 tortillas (8-inch); 1 cup shredded mozzarella; 1 cup shredded cheddar; 3 cups roughly chopped spinach; 8 ounces sliced mushrooms; Olive oil (optional, for brushing tortillas)

Isabella

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Crispy, cheesy, and loaded with sautéed mushrooms and fresh spinach, these Baked Spinach Mushroom Quesadillas make for a quick, satisfying meal. Perfect for busy weeknights or as a crowd-pleasing appetizer, they’re as easy to make as they are delicious.

Why You’ll Love This Recipe

It’s a healthier twist on traditional fried quesadillas, as they’re baked instead of pan-fried.

Packed with fresh spinach and savory mushrooms, this recipe sneaks in some veggies alongside all the cheesy goodness.

Quick to make, requiring just 22 minutes from start to finish.

Perfectly customizable—swap the cheese, tortillas, or veggies to suit your preferences.

Great for meal prep, as these quesadillas reheat beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tortillas (8 inch)

1 cup shredded mozzarella

1 cup shredded cheddar

3 cups roughly chopped spinach

8 ounces sliced mushrooms

Olive oil (optional, enough to lightly coat the tortillas)

Directions

Preheat your oven to 375°F (190°C).

Heat a non-stick skillet over medium heat and sauté the sliced mushrooms until golden and tender, about 5-7 minutes. Set aside.

Arrange two tortillas on a baking sheet. Sprinkle half of the mozzarella and cheddar evenly over the tortillas.

Distribute the sautéed mushrooms and chopped spinach evenly over the cheese layer.

Sprinkle the remaining mozzarella and cheddar on top, then cover with the other two tortillas.

Lightly brush the tops of the tortillas with olive oil if desired for a crispier finish.

Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden and the cheese is melted.

Remove from the oven, let cool slightly, then slice into quarters and serve warm.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Variations

Cheese Options: Swap mozzarella and cheddar for pepper jack, gouda, or a dairy-free alternative.

Protein Boost: Add cooked chicken, black beans, or tofu to the filling for added protein.

Tortilla Choices: Try whole wheat, spinach, or gluten-free tortillas for a different base.

Veggie Swaps: Replace mushrooms with bell peppers, zucchini, or caramelized onions.

Spice It Up: Add a sprinkle of chili flakes or a drizzle of hot sauce for extra heat.

Storage/Reheating

Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes or in a skillet over medium heat until warmed through. Avoid microwaving to maintain crispiness.

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FAQs

Can I freeze these quesadillas?

Yes, wrap each quesadilla tightly in foil or plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.

What can I serve with these quesadillas?

They pair well with salsa, guacamole, sour cream, or a fresh salad.

Can I make this recipe vegan?

Absolutely! Use vegan cheese and a touch of olive oil for the same crispy, melty results.

How do I prevent the tortillas from getting soggy?

Make sure the mushrooms are well sautéed to remove excess moisture before adding them to the tortillas.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and gives a creamier texture.

Conclusion

These baked spinach mushroom quesadillas are a delightful balance of cheesy comfort and veggie-packed goodness. They’re simple to prepare, adaptable to various tastes, and perfect for any time of day. Give them a try for your next quick meal or snack—you won’t regret it!.

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