Baked Spinach Mushroom Quesadillas

Why You’ll Love This Recipe

• Nutritious and flavorful: packed with vitamins and minerals from spinach and mushrooms

• Quick and easy: ready in just 25 minutes, making it ideal for busy schedules

• Customizable: easily adaptable with your favorite cheeses or additional fillings

• Family-friendly: a hit with both adults and kids alike

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 4 tortillas (8 inch)

• Olive oil (optional, enough to lightly coat the tortillas)

• 1 cup shredded mozzarella

• 1 cup shredded cheddar

• 3 cups roughly chopped spinach

• 8 ounces sliced mushrooms

Directions

1. Preheat oven to 400°F (200°C).

2. Place sliced mushrooms in a microwave-safe bowl and microwave for 2½ to 3 minutes to soften. Drain any excess liquid.

3. Lightly brush one side of each tortilla with olive oil (if using) and place them on a baking sheet, oiled side down.

4. On half of each tortilla, sprinkle half of the mozzarella and cheddar cheeses. Layer with chopped spinach and softened mushrooms, then top with the remaining cheeses. Fold the other half of the tortilla over the fillings.

5. Bake the quesadillas for about 6 minutes. Flip each over and bake for an additional 6–7 minutes, until the cheese is melted and the tortillas are golden brown and crispy.

6. Remove from the oven, let cool for a minute, then cut into wedges and serve hot.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Add protein: include cooked chicken, beef, or tofu for added protein

• Cheese options: try Monterey Jack, pepper jack, or a Mexican blend for different flavors

• Spice it up: add diced jalapeños or a sprinkle of red pepper flakes for heat

• Make it vegan: use vegan cheese alternatives and skip the olive oil

Storage/Reheating

• Storage: allow quesadillas to cool completely, then store in an airtight container in the refrigerator for up to 3 days

• Reheating: preheat oven to 350°F (175°C) and bake for about 10 minutes, or until warmed through

FAQs

Can I use whole wheat tortillas?

Yes, whole wheat tortillas are a great alternative and add extra fiber to the meal.

What other vegetables can I add?

Feel free to include bell peppers, onions, zucchini, or any of your favorite veggies. Ensure they are cooked beforehand to remove excess moisture.

Can I freeze the quesadillas?

Absolutely. Wrap each quesadilla in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 15–20 minutes.

What sauces pair well with these quesadillas?

They go well with salsa, guacamole, sour cream, or a fresh green salad on the side.

Can I cook these on the stovetop instead of baking?

Yes, you can cook them in a skillet over medium heat for about 3–4 minutes on each side until golden brown and the cheese is melted.

How can I make these gluten-free?

Use gluten-free tortillas and ensure all other ingredients are certified gluten-free.

Can I prepare the filling in advance?

Yes, you can prepare the mushroom and spinach filling ahead of time and store it in the refrigerator for up to 2 days.

What type of mushrooms work best?

Common varieties like button, cremini, or portobello mushrooms work well in this recipe.

Is it necessary to microwave the mushrooms?

Microwaving helps to soften the mushrooms quickly, but you can also sauté them in a pan until tender.

Can I add herbs or spices for extra flavor?

Certainly! Consider adding garlic, cumin, or chili powder to the filling for added depth of flavor.

Conclusion

These Baked Spinach Mushroom Quesadillas are a versatile and delicious option for any meal. With their crispy exterior and flavorful filling, they're sure to become a favorite in your household. Enjoy them fresh out of the oven with your favorite sides and sauces.

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