These Baked Spinach Mushroom Quesadillas are a healthier twist on the classic quesadilla, packed with nutritious spinach and savory mushrooms. They’re quick to make and perfect for lunch, dinner, or even a snack. Baking them in the oven ensures the tortillas are crispy, and the cheese is perfectly melted!
Ingredients:
- 4 tortillas (8-inch size)
- 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
Directions:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Mushrooms
Place the sliced mushrooms in a microwave-safe bowl. Microwave them for 2 ½ to 3 minutes to soften. Drain any excess liquid and set the mushrooms aside.
Step 3: Assemble the Quesadillas
Lightly brush one side of each tortilla with olive oil (optional) to help them crisp up. Place the tortillas on the baking sheet, oiled side down.
On one half of each tortilla, sprinkle about half of the mozzarella and cheddar cheeses. Add a layer of chopped spinach, followed by the softened mushrooms. Top with the remaining cheese.
Step 4: Fold and Bake
Fold the other half of the tortilla over the filling, pressing gently to form a semi-circle. Bake the quesadillas for 6 minutes on one side.
Step 5: Flip and Finish Baking
Carefully flip the quesadillas and bake for another 6-7 minutes, or until the tortillas are golden brown and the cheese is melted.
Step 6: Serve
Remove the quesadillas from the oven and let them cool slightly before slicing into wedges. Serve with your favorite dips, like salsa, guacamole, or sour cream.
Serving and Storage Tips:
- Serving: These quesadillas are perfect as a light meal or snack. Serve them with a side salad, salsa, or guacamole for added flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet to keep them crispy.
- Freezing: You can freeze assembled but unbaked quesadillas. Place parchment paper between each quesadilla and freeze in a freezer-safe bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Helpful Notes:
- Cheese Options: Feel free to use any cheese you like. Monterey Jack or a Mexican blend would also work great in these quesadillas.
- Add-Ins: Customize the filling by adding ingredients like sautéed onions, bell peppers, or even a protein like cooked chicken or beans for extra heartiness.
Tips from Well-Known Chefs:
- Bobby Flay: “For extra flavor, sprinkle a little cumin or chili powder over the veggies before assembling the quesadillas. It adds a nice depth of flavor.”
- Rick Bayless: “To prevent quesadillas from becoming soggy, make sure to drain any excess liquid from the mushrooms before adding them to the tortillas.”
Frequently Asked Questions:
- Can I use whole wheat or gluten-free tortillas?
Yes, you can use whole wheat, gluten-free, or even corn tortillas if you prefer. Just keep an eye on the baking time as thinner tortillas may cook faster. - Can I use frozen spinach?
Yes, but be sure to thaw and squeeze out any excess moisture from the spinach before adding it to the quesadillas to prevent them from becoming soggy. - What if I don’t have a microwave for the mushrooms?
You can sauté the mushrooms in a skillet over medium heat for 3-4 minutes to soften them before adding them to the quesadillas. - Can I add meat to this recipe?
Absolutely! Adding cooked chicken, turkey, or even crumbled sausage would make these quesadillas even heartier. - Can I cook these on the stovetop instead of baking?
Yes, you can cook the quesadillas in a skillet over medium heat, cooking each side for about 3-4 minutes until crispy and golden.
These Baked Spinach Mushroom Quesadillas are a perfect combination of crispy, cheesy, and veggie-packed goodness. Enjoy them as a simple meal or snack that’s both satisfying and wholesome!