Ooo, great choice 😋 Here’s a simple, crispy Baked Spinach Mushroom Quesadillas recipe—hands-off, melty, and perfect for weeknights.
🧀 Baked Spinach Mushroom Quesadillas
Serves: 4
Oven: 400°F / 200°C
Ingredients
- 8 flour tortillas
- 2 cups mushrooms, sliced (button or cremini work great)
- 2–3 cups fresh spinach, chopped
- 1½–2 cups shredded cheese (Monterey Jack, mozzarella, cheddar, or a mix)
- 1 small onion, thinly sliced (optional but tasty)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp cumin or chili powder (optional)
- Cooking spray or melted butter (for crispiness)
Instructions
- Sauté the filling
Heat olive oil in a pan over medium heat. Add onions and mushrooms; cook until mushrooms release moisture and start browning (5–7 min).
Add garlic and spinach, cook just until spinach wilts. Season with salt, pepper, and spices. Remove from heat. - Assemble
Place tortillas on a baking sheet. On half of each tortilla, sprinkle cheese, add the mushroom-spinach mix, then top with more cheese. Fold tortillas over. - Bake
Lightly spray or brush the tops with oil or butter.
Bake for 8–10 minutes, flip, then bake another 6–8 minutes until golden and crispy. - Serve
Slice into wedges and serve hot.
🔥 Optional upgrades
- Add feta or goat cheese for extra tang
- Toss in sun-dried tomatoes or jalapeños
- Serve with salsa, sour cream, guacamole, or chipotle mayo
Want a vegan version, air-fryer method, or a protein boost (beans, chicken, tofu)?
