Baked spinach mushroom quesadillas are like a warm hug for your taste buds. Picture this: crispy, golden tortillas cradling a savory blend of earthy mushrooms and vibrant spinach, melting cheese oozing from every corner, and the aroma wafting through your kitchen like an irresistible invitation. Creamy broccoli cheese potatoes These delicious bites are perfect for any occasion, whether you’re hosting a cozy game night or simply treating yourself after a long day. Taco stuffed sweet potatoes Trust me; once you take that first bite, you’ll be transported to flavor town! For more inspiration, check out this one-pot ravioli soup recipe recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other vegetables in baked spinach mushroom quesadillas?
- What type of cheese is best for quesadillas?
- How do I keep my quesadillas crispy?
- 📖 Recipe Card
I have fond memories of whipping up these baked spinach mushroom quesadillas during family gatherings. My friends would gather around, admiring the cheesy goodness while I pretended to be a culinary wizard. Mediterranean chickpea salad The laughter and joy shared over those quesadillas always made them taste even better. So, let’s dive into this delightful recipe that promises to bring smiles and full bellies!
[info_box title=”Why You’ll Love This Recipe”] This delightful dish is simple to prepare, making it perfect for busy weeknights. The rich flavor profile combines earthy mushrooms with fresh spinach and melted cheese. Visually appealing with its golden brown finish, it’s a feast for the eyes too. These quesadillas are versatile enough to customize with different fillings based on your preferences! [/info_box]
Crafting these tasty baked spinach mushroom quesadillas brings back memories of my friends’ delighted reactions when they took their first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Flour Tortillas: Choose large tortillas for maximum filling capacity; whole wheat adds extra fiber if desired.
Fresh Spinach: Use baby spinach for its tender texture; wash and dry thoroughly before using.
Mushrooms: Opt for cremini or button mushrooms; slice them thinly for even cooking and better flavor absorption.
Shredded Cheese: A mix of mozzarella and cheddar gives that gooey meltiness; feel free to experiment with pepper jack for some heat!
Olive Oil: Use extra virgin olive oil for sautéing; it enhances flavors beautifully without overpowering them.
Garlic Powder: This adds depth without the fuss of chopping fresh garlic; it’s a convenient flavor booster. Garlic herb chicken recipe.
Onion Powder: A pinch will elevate the overall taste without overpowering the other ingredients.
Taco Seasoning: Store-bought or homemade adds zesty flavor; it’s the secret weapon in making these quesadillas unforgettable!
- Total Time: 30 minutes
- Yield: Serves 4
- 4 large flour tortillas
- 2 cups fresh baby spinach (washed and dried)
- 1 cup sliced cremini or button mushrooms
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp taco seasoning
- Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté for about 5 minutes until golden.
- Stir in spinach, garlic powder, onion powder, and taco seasoning; cook until spinach wilts (about 2 minutes).
- Assemble quesadillas by placing one tortilla on a surface, adding half the cheese, followed by the mushroom-spinach mix, and topping with remaining cheese. Fold in half.
- Preheat oven to 400°F (200°C). Arrange quesadillas on a parchment-lined baking sheet, lightly spray tops with olive oil, and bake for 15-20 minutes until golden brown.
- Let cool slightly before slicing into wedges. Serve warm with salsa or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
- Serving Size: 1 quesadilla (120g)
- Calories: 340
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Filling: Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until they’re golden brown and fragrant—about 5 minutes—stirring occasionally.
Add Spinach and Seasonings: Toss in the fresh spinach along with garlic powder, onion powder, and taco seasoning. Stir until the spinach wilts down and everything is evenly coated—this should take about 2 minutes.
Assemble Your Quesadillas: Lay one tortilla on a clean surface and sprinkle half with shredded cheese. Top with a generous portion of your mushroom-spinach mixture and finish with more cheese before folding the tortilla in half.
Bake Them Up!: Preheat your oven to 400°F (200°C). Place assembled quesadillas on a baking sheet lined with parchment paper, lightly spray the tops with olive oil before baking them in the preheated oven for 15-20 minutes until crispy and golden.
Slice & Serve!: Remove from oven and let cool slightly before slicing into wedges. Serve warm with salsa or sour cream on the side for dipping—your taste buds will thank you!
These baked spinach mushroom quesadillas are not only delicious but also easy enough for anyone to whip up at home. Enjoy every cheesy bite! For more inspiration, check out this cheesy chicken parm soup recipe.
[info_box title=”You Must Know”] Baked spinach mushroom quesadillas are not just delicious; they’re a great way to sneak in veggies. The crispy edges and gooey cheese create an irresistible combination that everyone will love. Plus, they’re easy to make and perfect for quick meals or snacks. [/info_box]
Perfecting the Cooking Process
Start by sautéing the mushrooms and spinach until tender, then assemble the quesadillas with cheese. Bake them until golden brown for perfectly melted cheese and crispy tortillas.
Add Your Touch
Feel free to swap out the spinach for kale or add some diced tomatoes. Experimenting with spices like cumin or smoked paprika can elevate the flavor profile.
Storing & Reheating
Store leftover quesadillas in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F until warmed through for optimal crispiness.
[info_box title=”Chef’s Helpful Tips”] To achieve perfect quesadillas, use a non-stick skillet or baking sheet for even cooking. Don’t overstuff them; too much filling can lead to messy outcomes. Lastly, allow them to cool slightly before slicing for cleaner cuts. [/info_box]
Cooking baked spinach mushroom quesadillas reminds me of teaching my niece to cook. She couldn’t believe how easy it was, and now she’s the family chef!
FAQ
Can I use other vegetables in baked spinach mushroom quesadillas?
Absolutely! Bell peppers, onions, or zucchini work wonderfully in this recipe.
What type of cheese is best for quesadillas?
Mexican blend cheese or Monterey Jack melts beautifully and adds great flavor.
How do I keep my quesadillas crispy?
Bake them at a higher temperature and avoid overcrowding on the baking sheet to ensure crispiness.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Baked Spinach Mushroom Quesadillas
Description
Baked Spinach Mushroom Quesadillas are a delightful fusion of flavors, combining earthy mushrooms and fresh spinach enveloped in crispy tortillas. Melted cheese oozes from the sides, making these quesadillas an irresistible treat for any gathering or a cozy night at home. Easy to prepare and customize, they promise to satisfy your cravings while sneaking in some healthy veggies.
