Cheesy Spinach and Mushroom Quesadillas
Baked Spinach and Mushroom Quesadillas Recipe – Extra Crispy Quesadillas Filled with Fresh Spinach, Mushrooms and a Creamy Goodness!
These baked quesadillas are filled with baby spinach, mushrooms and melty cheddar and mozzarella cheese. They’re crispy, healthy and amazingly delicious!
I’m a huge fan of Mexican food, I have tried a myriad of Mexican inspired recipes and a quesadilla remain one of my absolute favorites; It’s very simple and easy to make, I usually adjust the recipe based on the ingredients available at my house. Sometimes, I even throw in a mix of leftovers, top with some shredded cheese and I still end up with a super tasty quesadilla.
A quesadilla is my love language; This “little cheesy thing” is and will always remain a great way to show my family love, appreciation and bring them together, everywhere and at every time of the day.
What ingredients do I need for this recipe?
4 8-inch flour tortillas
Olive oil (optional)
1 cup shredded Mozzarella
1 cup shredded cheddar
3 cups chopped baby spinach
8 ounces sliced mushrooms
How to make these Spinach and Mushrooms Quesadillas?
Preheat the oven to 400 degrees F. Heat the mushrooms in the microwave for 2 to 3 minutes to soften a bit.
Brush one side of each tortilla with olive oil then place side down on a baking sheet. (You can skip using oil entirely, it won’t affect this recipe)
On half of each tortilla, layer some cheese, spinach, mushrooms, then add another layer of cheese and fold your tortillas.
Bake the tortilla on both sides for about 6 minutes each and VOILA! Both sides are extra crispy, perfectly brown and the cheese nicely molten!
Crispy Baked Quesadillas with Spinach, Mushrooms and Lots of Gooey Cheese!
Give yourself a chance to make this simple, quick and healthy quesadillas recipe for your friends and family. You can even pack one or more to work and split with your favorite coworkers. Feel free to modify this recipe any way you like, quesadillas are easily customized, check out the list below for substitutions and variations ideas.
These cheesy spinach and mushrooms quesadillas are a great meal for a lunch or dinner with your family. Pack for school, work or a fun picnic with your friends. This recipe could be of great help during unexpected visits or simply busy weeknights, since it could totally be prepped ahead and safely stored in the freezer. Reheat in the oven or in the microwave minutes before serving.
Dip this pocket of mushrooms, spinach and cheesiness in your favorite salsa! Bon Appetit!
Helpful Tips and Variations:
Best tortillas for this recipe: I prefer to use regular flour tortillas for all my quesadillas recipes and sometimes I use whole wheat or corn tortillas for a healthier version. For bigger slices, use large burrito size tortillas. Use corn tortilla for a gluten free recipe.
Mushrooms for this recipe: I usually buy sliced mushrooms to save up some time. I like to use White button or Portobello mushrooms.
Spinach: I use fresh baby spinach, wash and pat to dry then chop finely to your desired consistency.
Cheese: I prefer to use a combination of Cheddar and Mozzarella, but you can use any cheese you prefer.
Other Veggies you can include in this recipe: Each time I make this recipe; I try to switch things a bit by adding different vegetables that my kids wouldn’t normally tolerate in another recipe. I like to incorporate some zucchini, bell peppers, chopped broccoli, kale or asparagus.
For a touch of heat: Sometimes, I like my quesadillas to be a little spicier than usual, so I either add some red pepper flakes or sliced jalapenos.
For a creamier quesadilla: You can use some sour cream if you like, but I personally prefer to make some homemade béchamel sauce using flour, butter and milk.
Storing Leftovers and Prepping ahead: You can easily store any leftovers you’ve got in the fridge or the freezer. If you have tried freezing a burrito before then it’s the same with quesadillas, just place them in a freezer bag, they’ll remain good for a month.
How can I serve these cheesy spinach and mushrooms quesadillas?
These spinach and mushrooms quesadillas have sufficient flavors to be served on their own, or paired with a dipping sauce. You can serve with some sour cream, Greek yogurt, salsa, guacamole, or chopped cilantro. If you don’t like meatless recipes, add some creamy chicken or any other protein you prefer to your quesadillas.
Cheesy Spinach and Mushroom Quesadillas
Ingredients
- 4 8- inch flour tortillas
- Olive oil optional
- 1 cup shredded Mozzarella
- 1 cup shredded cheddar
- 3 cups chopped baby spinach
- 8 ounces sliced mushrooms
Instructions
- Preheat the oven to 400 degrees F. Heat the mushrooms in the microwave for 2 to 3 minutes to soften a bit.
- Brush one side of each tortilla with olive oil then place side down on a baking sheet. (You can skip using oil entirely, it won’t affect this recipe)
- On half of each tortilla, layer some cheese, spinach, mushrooms, then add another layer of cheese and fold your tortillas.
- Bake the tortilla on both sides for about 6 minutes each and VOILA! Both sides are extra crispy, perfectly brown and the cheese nicely molten!
