why make this recipe
Baked Spinach Mushroom Quesadillas are a fantastic choice for those looking for a quick, delicious, and healthy meal. They are packed with nutrients, thanks to the spinach and mushrooms, and they are simple to make. Whether you want a quick weeknight dinner, a satisfying lunch, or a tasty snack for gatherings, these quesadillas fit the bill perfectly. Plus, they are customizable, allowing you to add your favorite ingredients to personalize the flavors.
how to make Baked Spinach Mushroom Quesadillas
Making Baked Spinach Mushroom Quesadillas is straightforward, requiring minimal prep time. This dish is a great option for both beginner and experienced cooks. Follow these easy steps to create your own delicious quesadillas.
Ingredients:
- 8 flour tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cheese (cheddar, mozzarella, or a mix), shredded
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat.
- Add chopped onions and minced garlic. Sauté until they become translucent and fragrant, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they soften, usually around 5-7 minutes.
- Stir in the chopped spinach and cook until it wilts, approximately 2-3 minutes. Season the mixture with salt and pepper to taste.
- Place one tortilla on a baking sheet, and spread some of the spinach and mushroom mixture over one half of the tortilla. Sprinkle a generous amount of shredded cheese on top of the mixture.
- Carefully fold the tortilla over, covering the filling with the other half.
- Repeat the process with the remaining tortillas and filling until everything is used up.
- Bake the quesadillas in the preheated oven for 10-15 minutes, or until the tortillas are golden brown and the cheese is melted.
- Once done, take them out of the oven and let them cool for a minute. Cut into wedges and serve hot.
how to serve Baked Spinach Mushroom Quesadillas
Baked Spinach Mushroom Quesadillas are incredibly versatile and can be served in various ways. Here are some ideas to enhance your serving experience:
- Dips: Serve the quesadillas with your favorite dips, such as salsa, guacamole, or sour cream. These will add a nice kick and creaminess to each bite.
- Salads: Accompany your quesadillas with a fresh salad. A light mixed greens salad or a refreshing cucumber salad can balance the richness of the quesadillas.
- Garnishes: Fresh herbs like cilantro or parsley can be sprinkled on top for extra flavor and a pop of color. Squeeze some lime juice over the quesadillas for an additional zesty touch.
how to store Baked Spinach Mushroom Quesadillas
If you have leftovers, storing them properly is key to maintaining their taste and texture:
- In the fridge: Allow the quesadillas to cool to room temperature. Place them in an airtight container and store in the fridge. They will stay fresh for about 3-4 days.
- In the freezer: For longer storage, you can freeze the quesadillas. Wrap each quesadilla in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. They can be stored frozen for up to 2 months. When ready to eat, thaw in the refrigerator and reheat in the oven or skillet.
tips to make Baked Spinach Mushroom Quesadillas
- Adjust the filling: Don’t hesitate to customize the filling according to your preferences. You can add bell peppers, cooked chicken, or different types of cheeses.
- Cooking mushrooms: Make sure the mushrooms are properly sautéed to remove excess moisture. This prevents sogginess in the quesadillas.
- Crispy tortillas: To get crispy tortillas, consider brushing the outer sides of the quesadillas with a little olive oil before baking.
- Easy flipping: If you want, you can use a spatula to help you flip the quesadillas halfway through baking to ensure even crispiness on both sides.
variation
Baked Spinach Mushroom Quesadillas are very adaptable. Here are a few variations you can try:
- Add protein: Include cooked shredded chicken, ground turkey, or black beans for a heartier quesadilla.
- Different cheeses: Swap out the cheese for something stronger like feta or gorgonzola for a different flavor profile.
- Spicy twist: Add diced jalapeños or sprinkle crushed red pepper flakes for some heat.
- Gluten-free option: Use gluten-free tortillas to make this dish suitable for those with gluten sensitivities.
FAQs
Can I make Baked Spinach Mushroom Quesadillas ahead of time?
Yes! You can prepare the filling and assemble the quesadillas ahead of time. Store them in the fridge and simply bake them when you’re ready to serve.
Can I use frozen spinach?
Absolutely. If you’re using frozen spinach, make sure to thaw and drain it well before adding it to the filling to prevent excess moisture.
How do I reheat leftover quesadillas?
For best results, reheat the quesadillas in a skillet on medium heat until heated through and crispy, or place them in the oven at 350°F (175°C) for about 10-15 minutes.
Baked Spinach Mushroom Quesadillas are not only delicious but also easy to make! Enjoy experimenting with this recipe to find your perfect combination of flavors and ingredients. Happy cooking!
Print
Baked Spinach Mushroom Quesadillas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick, delicious, and healthy baked quesadillas packed with spinach and mushrooms, perfect for any meal.
Ingredients
- 8 flour tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cheese (cheddar, mozzarella, or a mix), shredded
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat.
- Add chopped onions and minced garlic. Sauté until translucent and fragrant, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until softened, about 5-7 minutes.
- Stir in chopped spinach and cook until wilted, approximately 2-3 minutes. Season with salt and pepper to taste.
- Place one tortilla on a baking sheet, and spread some of the spinach and mushroom mixture over one half. Sprinkle shredded cheese on top.
- Carefully fold the tortilla over, covering the filling.
- Repeat with remaining tortillas and filling.
- Bake in the preheated oven for 10-15 minutes, until golden brown and cheese is melted.
- Let cool for a minute, cut into wedges, and serve hot.
Notes
Serve with dips like salsa, guacamole, or sour cream, and garnish with fresh herbs or lime juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg
Keywords: quesadilla, spinach, mushroom, healthy, vegetarian