why make this recipe
Baked Spinach Mushroom Quesadillas are a delicious and easy meal option. They combine the goodness of spinach and mushrooms with melty cheese, all wrapped in a crispy tortilla. This recipe is perfect for a family dinner, a quick lunch, or even a snack. Plus, they are baked instead of fried, making them a healthier choice without sacrificing flavor.
how to make Baked Spinach Mushroom Quesadillas
Ingredients
- 8 ounces sliced mushrooms
- 4 tortillas (8 inch)
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 5 ounces baby spinach
Directions
- Preheat the oven to 400 degrees F.
- Place the mushrooms in a microwave-safe bowl and microwave for 2 minutes to soften them. Drain the mushrooms and set aside.
- Place each tortilla on a baking sheet, draping half over the edge so that they all fit.
- Distribute about half of each of the cheeses over the part of each tortilla that is on the baking sheet. Then layer the spinach, followed by the mushrooms, then the rest of the cheeses.
- Fold the other half of the tortillas over the top and lightly press down.
- Bake the tortillas for about 6 minutes. Then flip each one over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
how to serve Baked Spinach Mushroom Quesadillas
Serve the quesadillas warm, cut into wedges. They pair nicely with salsa, sour cream, or guacamole for added flavor. You can also serve them with a side salad for a complete meal.
how to store Baked Spinach Mushroom Quesadillas
Store any leftovers in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through.
tips to make Baked Spinach Mushroom Quesadillas
- Make sure the mushrooms are well-drained to prevent soggy quesadillas.
- Feel free to add other veggies, like bell peppers or onions, for extra flavor.
- Experiment with different types of cheese for a unique taste.
variation
You can customize these quesadillas by adding cooked chicken, ground beef, or even beans for added protein. For a spicier kick, add some chopped jalapeños or red pepper flakes.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used, but they may need to be treated a bit differently as they can be more fragile.
Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas ahead of time and store them in the fridge. Just bake them when you’re ready to serve.
What can I serve with quesadillas?
Quesadillas go well with salsa, guacamole, sour cream, or a fresh salad for a balanced meal.
Baked Spinach Mushroom Quesadillas
Ingredients
Method
- Preheat the oven to 400 degrees F.
- Place the mushrooms in a microwave-safe bowl and microwave for 2 minutes to soften them. Drain the mushrooms and set aside.
- Place each tortilla on a baking sheet, draping half over the edge so that they all fit.
- Distribute about half of each of the cheeses over the part of each tortilla that is on the baking sheet. Then layer the spinach, followed by the mushrooms, then the rest of the cheeses.
- Fold the other half of the tortillas over the top and lightly press down.
- Bake the tortillas for about 6 minutes. Then flip each one over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.