Baked Spinach Mushroom Quesadillas

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Introduction

Baked Spinach Mushroom Quesadillas offer a quick, nutritious, and delicious vegetarian meal that balances fresh vegetables with gooey melted cheese inside crispy tortillas. This dish has gained popularity for its simplicity and the perfect harmony of flavors from spinach, mushrooms, and cheese, making it a satisfying option for busy weeknights or a wholesome lunch.

What makes these quesadillas especially appealing is their ease of preparation and versatility. Baking rather than pan-frying allows you to make multiple quesadillas at once with minimal effort, producing a crispy exterior and evenly melted cheese inside. Packed with vitamins, minerals, and fiber from the spinach and mushrooms, along with protein from the cheese, these quesadillas are both flavorful and nourishing.

Whether you are a vegetarian looking for a hearty meal or simply want a quick and healthy dinner option, baked spinach mushroom quesadillas are an excellent choice that can be customized to suit your taste preferences and dietary needs.

Nutritional Information

Per serving (approximate values):

  • Calories: 320 kcal
  • Protein: 15g
  • Carbohydrates: 28g
  • Fat: 14g
  • Fiber: 4g
  • Sodium: 450mg

Ingredients

  • 4 (8-inch) flour tortillas
  • 8 ounces sliced mushrooms
  • 5 ounces fresh baby spinach, roughly chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil (for brushing tortillas)
  • Optional: 1 clove garlic, minced
  • Optional: 1 ripe avocado, sliced (for serving or filling)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Place the sliced mushrooms in a microwave-safe bowl and microwave for 2 minutes to soften. Drain any excess moisture and set aside. If using garlic, sauté it briefly with the mushrooms in a pan for added flavor before microwaving.
  3. Lay out the tortillas on the baking sheet, draping half of each tortilla over the edge if needed to fit all on the sheet.
  4. Brush the top side of each tortilla lightly with olive oil to help achieve crispiness.
  5. On the bottom half of each tortilla on the baking sheet, evenly sprinkle half of the mozzarella and cheddar cheeses.
  6. Add an even layer of chopped spinach over the cheese, then distribute the softened mushrooms on top of the spinach.
  7. Sprinkle the remaining cheeses over the mushrooms and spinach layer.
  8. Fold the other half of each tortilla over the fillings and gently press down to seal.
  9. Bake in the preheated oven for 6 minutes, then carefully flip each quesadilla using a spatula.
  10. Bake for an additional 6 to 7 minutes until the tortillas are golden brown and crispy, and the cheese is fully melted.
  11. Remove from the oven, let cool slightly, then slice each quesadilla into wedges.
  12. Serve immediately, optionally with sliced avocado or your favorite salsa, sour cream, or guacamole.

Cooking Tips and Variations

  • Achieving crispiness: Lightly brushing the tortillas with olive oil before baking helps them turn golden and crunchy.
  • Even cooking: Flip the quesadillas halfway through baking to ensure both sides are evenly crisp and cheese melts thoroughly.
  • Customize fillings: Add minced garlic sautéed with mushrooms for extra flavor or include onions, jalapeños, or roasted red peppers.
  • Cheese options: Substitute mozzarella or cheddar with pepper jack, Monterey jack, or a blend for different tastes and spice levels.
  • Make it vegan: Use vegan cheese and omit dairy products, and add nutritional yeast for a cheesy flavor boost.
  • Adding protein: Incorporate beans or cooked lentils for a protein boost while keeping it vegetarian.

Storage and Reheating

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place the quesadillas on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispiness and melt the cheese again. Avoid microwaving if possible, as it tends to make the tortillas soggy.

You can also freeze cooked quesadillas individually wrapped in foil or plastic wrap for up to 1 month. Thaw in the refrigerator overnight before reheating in the oven.

Frequently Asked Questions

Can I use whole wheat or corn tortillas instead of flour tortillas?

Yes, whole wheat tortillas provide extra fiber and nutrients, making the quesadillas even healthier. Corn tortillas can be used but might be less pliable and more prone to breaking when folded; consider using smaller sizes or warming them before assembly.

Is it necessary to microwave the mushrooms before assembling?

Microwaving softens the mushrooms and reduces moisture, preventing soggy quesadillas. Alternatively, you can sauté the mushrooms with garlic for more flavor and better texture before assembling.

Can I prepare these quesadillas ahead of time?

Yes, you can assemble the quesadillas and store them in the refrigerator for a few hours before baking. For best results, bake them fresh to maintain crispiness.

What dipping sauces pair well with spinach mushroom quesadillas?

Popular options include salsa, guacamole, sour cream, or a creamy chipotle sauce. These add complementary flavors and moisture to the crispy quesadillas.

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