Baked Spinach and Mushroom Quesadillas Recipe

Looking for a delicious and healthy way to elevate your weeknight dinners? These baked spinach and mushroom quesadillas are the perfect solution. Packed with earthy mushrooms, fresh spinach, and gooey melted cheese, this vegetarian dish is both nutritious and satisfying. Baking the quesadillas instead of pan-frying them cuts down on oil, making them lighter while still delivering that irresistible crispy, golden exterior. Whether you’re feeding a crowd or prepping a quick meal for yourself, these quesadillas are a winning combination of flavor and convenience.

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 3 cups fresh spinach, chopped
  • 2 cups mushrooms, sliced (button or cremini work well)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 4 large flour tortillas
  • Optional toppings: sour cream, guacamole, salsa, hot sauce

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
  3. Add Spinach and Seasoning: Stir in the minced garlic, cumin, and smoked paprika, and cook for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let the mixture cool slightly.
  4. Assemble the Quesadillas: Lay the tortillas flat on a clean surface. On one half of each tortilla, sprinkle a generous amount of shredded cheese. Evenly distribute the spinach-mushroom mixture on top of the cheese, then add another layer of cheese. Fold the tortilla over to form a half-moon shape, gently pressing the edges together.
  5. Bake the Quesadillas: Place the folded quesadillas on the prepared baking sheet. Lightly brush the tops with a bit of olive oil or cooking spray for extra crispiness. Bake in the preheated oven for 10-12 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  6. Serve and Enjoy: Remove the quesadillas from the oven and let them cool slightly before slicing. Serve with your favorite toppings such as sour cream, guacamole, salsa, or hot sauce.

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