Baked Spinach Mushroom Quesadillas

Quick and easy baked spinach mushroom quesadillas, packed with veggies and cheese, perfect for a hassle-free dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

4 large large tortillas Can use gluten-free tortillas if needed.
2 cups fresh spinach, chopped Alternatively, frozen spinach can be used; make sure to squeeze out excess water.
1 cup mushrooms, sliced Pat dry after sautéing to prevent sogginess.
1 cup cheese, shredded Use a mix of cheddar, mozzarella, or pepper jack for flavor.

Optional Add-ins

1/2 cup bell peppers, chopped For extra flavor and color.
1/2 cup shredded rotisserie chicken Optional for non-vegetarian version.
2 tablespoons jalapeños, sliced For a spicy kick.

Method

Preparation

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet, sauté mushrooms until soft and moisture is released. Pat dry.
On half of each tortilla, layer spinach, sautéed mushrooms, and cheese (and any optional add-ins).
Fold the tortillas over to enclose the filling.

Baking

Place the filled tortillas on the prepared baking sheet.
Bake for 15-20 minutes or until the tortillas are golden and the cheese is melted.

Serving

Cut into wedges and serve with sour cream, salsa, or a side salad.

Notes

Don’t overstuff the tortillas to prevent filling from oozing out. Parchment paper helps prevent sticking and makes cleanup easy. These quesadillas can be made ahead and refrigerated uncooked.