Baked Spinach Mushroom Quesadillas

Introduction

There’s something incredibly satisfying about sinking your teeth into a warm, cheesy quesadilla. Recently, I tried making Baked Spinach Mushroom Quesadillas, and they have quickly become a family favorite. The combination of sautéed mushrooms, fresh spinach, and melty cheese tucked between crispy tortillas is a delightful treat for both adults and kids. My family loved how easy they were to prepare, and we all appreciated the healthier spin on a classic dish. Plus, the oven-baked method makes them perfectly crispy without the need for frying. If you’re looking for a quick, delicious meal, you definitely need to try these!

Ingredients

• 4 tortillas (8 inch)
• Olive oil (optional, enough to lightly coat the tortillas)
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach
• 8 ounces sliced mushrooms

Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Mushrooms: Place the sliced mushrooms in a microwave-safe bowl. Microwave them for 2 ½ to 3 minutes to soften. After microwaving, drain the mushrooms and set them aside.
3. Prepare the Tortillas: If desired, lightly brush one side of each tortilla with olive oil. This step is optional but adds a nice crispiness to the tortillas. Place the tortillas on a baking sheet with the oiled side down.
4. Layer the Ingredients:

• Distribute about half of the shredded mozzarella and cheddar cheese over half of each tortilla.
• Layer the chopped spinach and softened mushrooms on top of the cheese.
• Sprinkle the remaining cheese over the filling, then fold the other half of each tortilla over the top. For an extra touch, garnish the folded tortillas with some extra mushrooms and cheese.

1. Bake the Quesadillas: Bake the tortillas for approximately 6 minutes, then flip each one over and bake for another 6-7 minutes. The quesadillas are done when the cheese is melted and the outside of the tortillas is golden brown.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 350 kcal

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

How to Serve

To enjoy your Baked Spinach Mushroom Quesadillas, consider these serving suggestions:

• Accompaniments:
• Salsa
• Guacamole
• Sour cream
• Fresh cilantro
• Sliced jalapeños for a spicy kick
• Garnish:
• Fresh lime wedges
• Additional shredded cheese on top
• Chopped green onions or chives

Additional Tips

1. Customize the Cheese: Feel free to mix and match different types of cheese. Pepper Jack or Monterey Jack can add a nice flavor twist.
2. Add Protein: For a heartier meal, add cooked chicken, beef, or black beans to the filling.
3. Use Whole Wheat Tortillas: Opt for whole wheat or gluten-free tortillas for a healthier option.
4. Make it Spicy: Incorporate diced jalapeños or a sprinkle of chili powder for added heat.
5. Don’t Overfill: Be careful not to overfill the tortillas, as this can make them difficult to flip and may cause spilling.

Recipe Variations

• Vegetable Quesadilla: Substitute the mushrooms and spinach with other vegetables such as bell peppers, zucchini, or corn.
• Mexican Quesadilla: Add black beans, corn, and diced tomatoes to give it a Southwestern flair.
• Herbed Quesadilla: Mix in fresh herbs like basil or cilantro for added freshness and flavor.

Serving Suggestions

These Baked Spinach Mushroom Quesadillas are versatile and can be served in various settings:

• Casual Family Dinner: Perfect for a quick weeknight meal.
• Game Day Snack: Serve as appetizers during a sports event.
• Picnic Food: Great for outdoor gatherings or packed lunches.
• Party Platter: Cut into smaller wedges for a delightful party snack.

Freezing and Storage

• Freezing: You can freeze the uncooked quesadillas. Just assemble them, place them in a single layer on a baking sheet, and freeze until solid. Then, transfer them to a zip-top bag and store for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Storage: Cooked quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

FAQ Section

1. Can I use other greens besides spinach?

• Yes, kale or Swiss chard are excellent alternatives.

1. What can I do if I don’t have a microwave?

• Sauté the mushrooms in a pan for a few minutes until softened.

1. Are these quesadillas gluten-free?

• Use gluten-free tortillas to make them suitable for a gluten-free diet.

1. Can I make these quesadillas ahead of time?

• Yes, you can prepare them in advance and bake them when ready to serve.

1. How do I make them crispy?

• The olive oil coating helps achieve a crispy texture, but you can also spray the tops with cooking spray before baking.

1. Can I add meat to these quesadillas?

• Absolutely! Cooked chicken, turkey, or beef can be great additions.

1. What’s the best way to cut quesadillas?

• Use a pizza cutter for clean, even slices.

1. How can I make these quesadillas spicier?

• Add diced jalapeños or sprinkle cayenne pepper into the filling.

1. Can I bake these quesadillas in a toaster oven?

• Yes, as long as the toaster oven fits the baking sheet, they can be baked there.

1. What’s a good side dish for these quesadillas?

• Serve with a side salad, Mexican rice, or corn on the cob.

Conclusion

Baked Spinach Mushroom Quesadillas are a delightful, easy-to-make dish that combines the flavors of fresh vegetables and melty cheese in a crispy tortilla. Perfect for a quick meal or as an appetizer, these quesadillas are sure to please everyone at the table. Whether you choose to enjoy them as is or customize them with additional ingredients, they are a fantastic option for any occasion. Give this recipe a try and watch it become a new favorite in your household!

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