Baked Spinach Mushroom Quesadillas

Description:

These Baked Spinach Mushroom Quesadillas are a crispy, cheesy, and satisfying meal or snack. Packed with sautéed mushrooms, wilted spinach, and melty cheese, all tucked inside a golden, oven-baked tortilla, they’re perfect for a healthy twist on a classic comfort food.

🍽️ Ingredients for Baked Spinach Mushroom Quesadillas

• 2 cups fresh spinach (roughly chopped)

• 1 ½ cups mushrooms (sliced – cremini or button)

• 1 cup shredded mozzarella or Monterey Jack cheese

• ½ cup crumbled feta cheese (optional)

• ½ small red onion (finely chopped)

• 2 garlic cloves (minced)

• 1 tbsp olive oil

• Salt and black pepper to taste

• ½ tsp red chili flakes (optional)

• 4 large flour tortillas

• Olive oil spray or melted butter for brushing

🔥 Instructions:

1. Preheat Oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Sauté the Veggies: In a skillet, heat olive oil over medium heat. Add onion and garlic; cook 1–2 mins. Add mushrooms, cook until browned and moisture evaporates (5–7 mins). Stir in spinach, cook until wilted. Season with salt, pepper, and chili flakes. Remove from heat.

3. Assemble Quesadillas: On half of each tortilla, spread a layer of cheese, spoon the spinach-mushroom filling, then sprinkle more cheese. Fold the tortilla over.

4. Bake: Place quesadillas on the baking sheet. Lightly brush or spray the tops with olive oil or butter. Bake for 10–12 minutes or until golden brown and crispy, flipping halfway.

5. Serve: Let cool slightly before slicing into wedges. Serve with salsa, sour cream, or avocado dip.

📝 Notes:

• Cheese Options: Use any melt-friendly cheese – cheddar, provolone, gouda.

• Tortilla Tip: Whole wheat tortillas work well for a healthier version.

• Flavor Boost: Add chopped sun-dried tomatoes or a pinch of cumin for extra depth.

💡 Tips:

• Drain well: Make sure the mushroom and spinach mixture isn’t watery to avoid soggy quesadillas.

• Batch it: Double the filling to freeze for a quick future meal.

• Crispier crust: Finish under the broiler for 1–2 minutes if you like it extra crisp.

🍴 Servings:

Makes 4 quesadillas (serves 2–4 people depending on portion size)

🔢 Nutritional Info (per quesadilla – approximate):

• Calories: 280

• Protein: 11g

• Carbs: 25g

• Fat: 15g

• Fiber: 3g

• Sodium: 480mg

✅ Health Benefits:

• Spinach: Rich in iron, magnesium, and vitamin K – good for bones and immunity.

• Mushrooms: Packed with antioxidants and B vitamins.

• Baked, not fried: Lower in fat and calories than traditional skillet-fried quesadillas.

• Vegetarian-friendly and can be made gluten-free by using GF tortillas.

❓Q&A:

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate or freeze unbaked. Bake straight from fridge or thaw and bake.

Q: What dips go well with these?
A: Try guacamole, Greek yogurt dip, salsa verde, or chipotle mayo.

Q: Can I add protein?
A: Absolutely – add cooked chicken, beans, or tofu to the filling.

Q: How do I reheat leftovers?
A: Reheat in the oven or skillet to maintain crispiness. Avoid the microwave if possible.