Baked Spinach Mushroom Quesadillas
A delightful combination of spinach and mushrooms wrapped in crispy tortillas, these Baked Spinach Mushroom Quesadillas are a healthy, budget-friendly meal perfect for busy weeknights.
Ingredients
Main ingredients
- 8 ounces sliced mushrooms Softened in the microwave before adding
- 4 pieces tortillas (8 inch) Used as the base for the quesadillas
- 1 cup shredded mozzarella Provides a gooey texture
- 1 cup shredded cheddar Adds a sharp flavor
- 5 ounces baby spinach Fresh spinach for added nutrients
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- Place the sliced mushrooms in a microwave-safe bowl and microwave on high for about 2 minutes to soften them, then drain off excess moisture and set aside.
- On a large baking sheet, lay down each tortilla, draping half over the edge.
- Evenly distribute about half of each cheese type (mozzarella and cheddar) over the section of the tortillas that is on the baking sheet.
- Layer the baby spinach over the cheese, followed by the softened mushrooms. Finish by sprinkling the remaining cheeses on top.
- Fold the other halves of the tortillas over the fillings and gently press down.
Cooking
- Bake in your preheated oven for about 6 minutes until the bottom is golden brown.
- Carefully flip each quesadilla using a spatula, then bake for another 6-7 minutes or until both sides are crispy with melted cheese oozing out at the edges.
Notes
For the best experience, serve hot. Consider serving with a side salad or salsa. Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.