Description
These Baked Spinach Mushroom Quesadillas are a delicious and healthier twist on a classic favorite. Filled with gooey mozzarella, cheddar, sautéed mushrooms, and fresh spinach, they are baked to crispy perfection, making a perfect easy lunch or dinner option that’s both satisfying and nutritious.
Ingredients
Scale
Quesadilla Ingredients
- 4 tortillas (8 inch)
- Olive oil (optional, enough to lightly coat the tortillas)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 cups roughly chopped spinach
- 8 ounces sliced mushrooms
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the quesadillas.
- Microwave Mushrooms: Place the sliced mushrooms in a microwave-safe bowl and heat them for 2 ½ to 3 minutes to soften and release moisture.
- Drain Mushrooms: Carefully drain any excess liquid from the mushrooms and set them aside.
- Prepare Tortillas: Lightly brush one side of each tortilla with olive oil, if using, and place them on a baking sheet with the oiled side down.
- Add Cheese Base: Sprinkle about half of the mozzarella and cheddar cheeses evenly over half of each tortilla.
- Layer Spinach and Mushrooms: Add chopped spinach and the drained mushrooms on top of the cheese, then sprinkle the remaining cheeses over the layers.
- Fold Quesadillas: Fold the other half of each tortilla over the filling, creating a half-moon shape. Optionally, garnish with extra mushrooms and cheese on top.
- Bake Quesadillas: Place the baking sheet in the oven and bake for 6 minutes. Then carefully flip each quesadilla over and bake for another 6-7 minutes until the cheese melts and the tortillas become golden brown and crispy.
Notes
- You can omit the olive oil if you want a lighter version.
- For added flavor, sprinkle some garlic powder or chili flakes on the mushrooms before microwaving.
- Serve with salsa, sour cream, or guacamole for dipping.
- Use gluten-free tortillas to make this recipe gluten-free.
- Make sure to drain mushrooms well after microwaving to avoid soggy quesadillas.
