Baked Spinach Mushroom Quesadillas Recipe

Quesadillas are a beloved dish that combines crispy tortillas with melty cheese and flavorful fillings, making them an easy go-to for a satisfying meal. This Baked Spinach Mushroom Quesadillas Recipe takes the classic quesadilla to the next level by adding a healthy twist with spinach and mushrooms, making it both nutritious and delicious. Baking the quesadillas adds convenience and ensures a perfectly crispy texture without having to stand over the stove. Whether you’re looking for a quick weeknight dinner or a fun appetizer for a gathering, this baked version will surely impress.

Step-by-Step Instructions

Step 1: Prepare the Spinach Mushroom Filling

1. Cook the Mushrooms: Heat a large skillet over medium-high heat and add the olive oil (or butter). Once heated, add the sliced mushrooms. Spread them out in an even layer and allow them to cook without stirring for about 3-4 minutes. This will help them develop a nice golden-brown color and a slightly crispy edge. Once they start to brown, stir them and cook for another 3-4 minutes until fully browned and soft.
2. Sauté the Onions and Garlic: Once the mushrooms are browned, add the chopped onions and minced garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant.
3. Add the Spinach: Add the roughly chopped spinach to the skillet with the mushroom mixture. Stir the spinach until it wilts down, which should only take 2-3 minutes. The spinach will release some water, so allow it to cook until most of the moisture evaporates, which ensures that your quesadillas won’t get soggy.
4. Season the Mixture: Season the mixture with salt, black pepper, red pepper flakes, and cumin. Stir everything together so the seasonings are evenly distributed. Remove the filling from the heat and set it aside to cool slightly.

Step 2: Assemble the Quesadillas

1. Prepare the Tortillas: Lay out the tortillas on a clean surface. Evenly spread a layer of the spinach mushroom mixture on one-half of each tortilla, leaving a small border around the edges.
2. Add the Cheese: Sprinkle a mixture of shredded cheddar and mozzarella cheese over the spinach mushroom filling. You can adjust the cheese amount based on your preference. The cheese will act as a glue to hold the quesadilla together.
3. Fold the Tortillas: Fold each tortilla in half, pressing down gently to ensure the filling is evenly distributed inside.

Step 3: Bake the Quesadillas

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
2. Prepare the Quesadillas for Baking: Place the folded quesadillas on the prepared baking sheet. Lightly brush the tops of the quesadillas with olive oil. This will help them become golden and crispy in the oven.
3. Bake the Quesadillas: Bake the quesadillas for 10-12 minutes, or until they are golden brown and crispy. Flip them halfway through the baking time to ensure even crispiness on both sides.
4. Optional Broiling: If you want an extra crispy texture, you can turn on the broiler for the last 2-3 minutes of baking. Just keep a close eye on them to avoid burning.

Step 4: Serve the Quesadillas

1. Slice and Serve: Once the quesadillas are baked to perfection, remove them from the oven and let them cool for a minute or two. Slice each quesadilla into thirds or quarters using a sharp knife or pizza cutter.
2. Serve with Dips: Serve the quesadillas with a side of sour cream, guacamole, salsa, or pico de gallo for dipping. These accompaniments will add extra flavor and freshness to the dish.

Tips for Making the Best Baked Spinach Mushroom Quesadillas

1. Choose the Right Mushrooms: Cremini or button mushrooms are ideal for this recipe due to their mild flavor and meaty texture. If you prefer a more intense mushroom flavor, try using shiitake or portobello mushrooms.
2. Prevent Soggy Quesadillas: One of the key steps to making sure your quesadillas aren’t soggy is to cook out most of the moisture from the mushrooms and spinach. Let the filling cool slightly before assembling the quesadillas to help with this.
3. Customize the Filling: While spinach and mushrooms make for a healthy and flavorful filling, feel free to customize your quesadillas by adding other vegetables like bell peppers, zucchini, or black beans. You can also experiment with different cheeses or add shredded chicken for more protein.
4. Use Fresh Tortillas: If possible, use fresh tortillas, as they will provide the best flavor and texture when baked. If using store-bought tortillas, lightly warm them up in a skillet before assembling to make them more pliable.
5. Serve Immediately: Quesadillas are best served hot out of the oven when the cheese is still gooey and the tortillas are crispy. If you’re serving them later, you can reheat them in the oven for a few minutes to regain some crispiness.

Variations of Baked Quesadillas

1. Vegan Spinach Mushroom Quesadillas

To make this recipe vegan, simply swap the cheddar and mozzarella cheese for plant-based cheese alternatives. You can also add nutritional yeast to the filling for a cheesy flavor without dairy. Use whole-wheat or gluten-free tortillas for an even healthier twist.

2. Spicy Spinach Mushroom Quesadillas

For those who love a bit of heat, add some chopped jalapeños or a sprinkle of cayenne pepper to the filling. You can also serve the quesadillas with a spicy dipping sauce, like chipotle mayo or sriracha.

3. Chicken and Mushroom Quesadillas

For a heartier version, add shredded or diced cooked chicken to the spinach mushroom mixture. This is a great way to use up leftover chicken, and it adds a satisfying protein boost to the meal.

Serving Suggestions and Side Dishes

Baked Spinach Mushroom Quesadillas are a versatile dish that pairs well with a variety of sides. Here are some ideas for serving them:

1. Mexican Rice or Cilantro Lime Rice: The light and zesty flavors of cilantro lime rice complement the savory quesadillas.
2. Black Beans or Refried Beans: Serve the quesadillas alongside seasoned black beans or creamy refried beans for a well-rounded meal.
3. Simple Green Salad: A fresh green salad with avocado, cherry tomatoes, and a light vinaigrette adds brightness to the dish.
4. Corn on the Cob: Grilled or roasted corn on the cob, especially with a sprinkle of chili powder and lime, is a delicious side that complements the flavors of the quesadillas.

Storing and Reheating

1. Storing: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
2. Reheating: To reheat, place the quesadillas in a 350°F oven for about 5-7 minutes until heated through. This will help retain their crispy texture. You can also reheat them in a skillet over medium heat for a few minutes on each side.
3. Freezing: You can freeze the assembled (but unbaked) quesadillas for up to 2 months. Simply wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. To bake from frozen, add an additional 5-7 minutes to the baking time.

Conclusion

Baked Spinach Mushroom Quesadillas are a perfect blend of comfort and nutrition. Whether you’re looking for a simple lunch, a fun party snack, or a satisfying dinner, this recipe has you covered. The earthy flavors of mushrooms and spinach, combined with the gooey goodness of melted cheese, make for a meal that’s sure to please. Plus, with the added convenience of baking rather than frying, you can enjoy a healthier version of this Mexican favorite without sacrificing flavor. Give this recipe a try, and don’t be surprised if it becomes a regular on your meal rotation!

Yield: 4

Baked Spinach Mushroom Quesadillas Recipe

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Quesadillas are a beloved dish that combines crispy tortillas with melty cheese and flavorful fillings, making them an easy go-to for a satisfying meal. This Baked Spinach Mushroom Quesadillas Recipe takes the classic quesadilla to the next level by adding a healthy twist with spinach and mushrooms, making it both nutritious and delicious. Baking the quesadillas adds convenience and ensures a perfectly crispy texture without having to stand over the stove. Whether you're looking for a quick weeknight dinner or a fun appetizer for a gathering, this baked version will surely impress.

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, mozzarella, or a blend)
• Cooking spray or extra olive oil (for brushing)
• Sour cream and salsa (for serving)

Instructions

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cook the Filling:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes soft and translucent.
• Add the minced garlic and cook for another 30 seconds.
• Stir in the sliced mushrooms and cook for 4-5 minutes until they release their moisture and start to brown.
• Add the fresh spinach to the skillet and cook until it wilts, about 2 minutes. Season with cumin, salt, and black pepper to taste. Remove from heat and set aside.

3. Assemble the Quesadillas:

• Lay one tortilla flat on a clean surface. Sprinkle about 1/2 cup of shredded cheese evenly over half of the tortilla.
• Spoon a portion of the spinach and mushroom mixture on top of the cheese. Sprinkle another small handful of cheese over the filling, then fold the tortilla in half to enclose the filling.
• Repeat with the remaining tortillas and filling.

4. Bake the Quesadillas:

• Place the assembled quesadillas on the prepared baking sheet. Lightly spray or brush the tops of the quesadillas with cooking spray or olive oil.
• Bake for 10-12 minutes, flipping halfway through, until the quesadillas are golden brown and crispy on both sides.

5. Serve:

• Remove the quesadillas from the oven and let them cool for a minute before cutting them into wedges.
• Serve with sour cream, salsa, or guacamole on the side for dipping.

Notes

• Cheese Options: You can use a variety of cheeses like Monterey Jack, pepper jack, or even a Mexican cheese blend for added flavor.
• Add-Ins: Feel free to add extras like black beans, diced tomatoes, or jalapeños for a heartier quesadilla.
• Make-Ahead Tip: You can prepare the spinach and mushroom filling in advance and store it in the fridge for up to 2 days. When ready to bake, simply assemble the quesadillas and pop them in the oven.
• Stovetop Method: If you prefer not to bake, you can cook the quesadillas in a skillet over medium heat for 3-4 minutes on each side until golden brown and crispy.