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Baked Spinach Mushroom Quesadillas

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer / Main Dish
  • Method: Bake
  • Cuisine: Mexican-Inspired

Description

Crispy, cheesy, and loaded with sautéed spinach and mushrooms, these baked quesadillas are a healthier, hands-off alternative to the traditional stovetop method. Perfect as a snack, appetizer, or easy dinner.

Ingredients

Units Scale
  • 8 medium flour tortillas
  • 1 cup (100g) shredded mozzarella cheese
  • 1 cup (100g) shredded cheddar cheese
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cups (150g) fresh spinach, roughly chopped
  • 1 cup (100g) mushrooms, sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

For Serving:

  • Sour cream
  • Salsa or pico de gallo
  • Guacamole

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

  2. Prepare the Filling:

    • Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
    • Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender.
    • Stir in the spinach and cook until wilted, about 1-2 minutes. Season with garlic powder, paprika, salt, and pepper. Remove from heat and let cool slightly.

  3. Assemble the Quesadillas:

    • Lay 4 tortillas on a clean surface. Evenly distribute the spinach-mushroom mixture over each tortilla.
    • Sprinkle mozzarella and cheddar cheese on top of the filling. Cover with the remaining tortillas and press gently.

  4. Bake the Quesadillas:

    • Place the assembled quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or spray with cooking spray for extra crispiness.
    • Bake for 8-10 minutes, then flip and bake for an additional 5-7 minutes, or until the tortillas are golden and crispy.

  5. Cut and Serve:

    • Let the quesadillas cool for 2-3 minutes, then slice into wedges. Serve warm with sour cream, salsa, or guacamole.

Notes

  • Add protein like shredded chicken, cooked bacon, or black beans for a heartier quesadilla.
  • Use whole wheat or gluten-free tortillas for a healthier option.
  • Leftovers can be stored in the fridge for up to 2 days and reheated in the oven or air fryer for crispiness.

 

Find it online: https://recipe.ukfinda.com/baked-spinach-mushroom-quesadillas/