Are baked spinach mushroom quesadillas good for meal prep?

Yes, they are ideal for meal prep. You can assemble them in advance and store them uncooked in the fridge for up to 2 days. Alternatively, bake them, cool completely, and freeze them for up to 2 months. Reheat directly from the freezer for a quick, no-fuss meal. They hold up well and maintain their flavor and texture with proper storage.

How do I keep quesadillas crispy when reheating?

To keep your quesadillas crispy when reheating, avoid the microwave if possible. Instead, use an oven or air fryer. Place the quesadilla on a preheated baking sheet or directly on the oven rack at 375 degrees Fahrenheit for about 10 minutes. If using an air fryer, set it to 350 degrees and cook for 6 to 8 minutes. These methods ensure the exterior crisps up again while the filling warms evenly.

Can I make baked spinach mushroom quesadillas vegan?

Absolutely. To make this recipe vegan, simply replace the mozzarella and cheddar cheeses with plant-based alternatives like vegan mozzarella or cashew cheese. Ensure that the tortillas used are also free from dairy or animal products. You can even add nutritional yeast for an extra cheesy flavor or use tofu or hummus for added protein and texture.

What makes baked spinach mushroom quesadillas healthier than pan-fried ones?

Baking significantly reduces the amount of oil required to cook quesadillas, cutting down on unnecessary fat and calories. By using minimal or no oil and relying on the dry heat of the oven, baked spinach mushroom quesadillas retain all their flavor while offering a lighter, more heart-healthy alternative to pan-fried versions. Additionally, spinach and mushrooms are naturally low in calories and high in nutrients, further boosting the dish’s health profile.

Baked Spinach Mushroom Quesadillas: Delicious and Easy Recipe

Name: Baked Spinach Mushroom Quesadillas : Learn How To Make The Most Delicious Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: Mexican-Inspired
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

Description

These Baked Spinach Mushroom Quesadillas are a delicious and easy vegetarian meal. Filled with melty mozzarella and cheddar cheese, sautéed mushrooms, and fresh spinach, they’re oven-baked to crispy perfection.

Ingredients

Scale

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

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Instructions

Preheat the oven to 400 degrees F (204°C).
Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain and set aside.
Lightly brush one side of each tortilla with olive oil (if using) and place them oiled side down on a baking sheet.
Sprinkle half of each cheese evenly over half of each tortilla.
Layer spinach over the cheese, followed by the mushrooms, then sprinkle the remaining cheese on top.
Fold the other half of the tortilla over the filling to create a half-moon shape.
Bake for 6 minutes, then flip each quesadilla and bake for another 6–7 minutes, until golden and crispy and the cheese is melted.
Remove from the oven, let cool slightly, then slice and serve warm.

Notes

You can sauté the mushrooms in a skillet instead of microwaving them if preferred.
Try adding garlic, onions, or red pepper flakes for extra flavor.
These quesadillas can be made ahead and reheated in the oven or air fryer.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 quesadilla
Calories: 290
Sugar: 1g
Sodium: 480mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 13g
Cholesterol: 35mg