Baked Spinach Mushroom Quesadillas are a tasty and easy meal that everyone loves! With cheese, veggies, and spices, they make a great lunch or dinner option.
why make this recipe
These quesadillas are quick to prepare and perfect for busy days. You can have them ready in just 30 minutes! They are healthy, filling, and a hit with kids and adults alike. Plus, you can customize them with your favorite ingredients!
how to make Baked Spinach Mushroom Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Cooking spray
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the sliced mushrooms and cook until they release their juices and become tender, about 5 minutes.
- Add the chopped spinach, salt, pepper, cumin, and chili powder. Cook until the spinach is wilted and the mixture is well combined, about 3 minutes. Remove from heat.
- Place two tortillas on the prepared baking sheet. Sprinkle half of the shredded mozzarella cheese evenly over the tortillas.
- Spoon the spinach and mushroom mixture over the cheese. Sprinkle the remaining mozzarella cheese and the cheddar cheese evenly over the vegetables.
- Top with the remaining two tortillas. Lightly spray the tops with cooking spray to help them crisp up in the oven.
- Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Remove the quesadillas from the oven and let them cool for a few minutes before cutting into wedges. Serve warm and enjoy!
how to serve Baked Spinach Mushroom Quesadillas
You can serve these quesadillas hot with salsa, sour cream, or guacamole on the side. They’re great for sharing with family or friends!
how to store Baked Spinach Mushroom Quesadillas
Store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. To reheat, just pop them in the oven or microwave until warmed through.
tips to make Baked Spinach Mushroom Quesadillas
- Be careful not to overcook the spinach; it should just wilt down.
- Feel free to add other vegetables, like bell peppers or zucchini.
- Customize the cheese by using your favorite blend!
variation
You can make these quesadillas vegetarian or add some cooked chicken or black beans for extra protein. Changing the spices can also give them a new flavor twist!
FAQs
1. Can I freeze these quesadillas?
Yes! You can freeze them before baking. Just wrap them tightly and they’ll be good for up to 2 months.
2. Can I use whole wheat tortillas?
Absolutely! Whole wheat tortillas are a great, healthy option for these quesadillas.
3. How do I know when they’re done?
They are done when the tortillas are golden brown on the outside and the cheese is melted and bubbly inside.
Baked Spinach Mushroom Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the sliced mushrooms and cook until they release their juices and become tender, about 5 minutes.
- Add the chopped spinach, salt, pepper, cumin, and chili powder. Cook until the spinach is wilted, about 3 minutes. Remove from heat.
- Place two tortillas on the prepared baking sheet. Sprinkle half of the shredded mozzarella cheese evenly over the tortillas.
- Spoon the spinach and mushroom mixture over the cheese. Sprinkle the remaining mozzarella cheese and the cheddar cheese evenly over the vegetables.
- Top with the remaining two tortillas. Lightly spray the tops with cooking spray.
- Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, then cut into wedges. Serve warm and enjoy!
Notes
For extra flavor, add bell peppers or zucchini to the filling. Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.