Baked Spinach Mushroom Quesadillas 🥬🍄🧀

These Baked Spinach Mushroom Quesadillas are crispy, cheesy, and packed with savory goodness. Baking them makes it easy to prepare multiple quesadillas at once while keeping them perfectly golden and melty. Great for a quick dinner, snack, or even party food!

Ingredients:

  • 8 medium-sized tortillas (whole wheat, low-carb, or regular)
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Cooking spray or extra olive oil for brushing

For Serving (Optional):

  • Salsa
  • Sour cream
  • Guacamole

Instructions:

Step 1: Prepare the Filling

  1. Heat 1 tbsp olive oil in a skillet over medium heat.
  2. Add onions and sauté until softened, about 2–3 minutes.
  3. Add garlic and cook for another 30 seconds until fragrant.
  4. Stir in the mushrooms and cook for 4–5 minutes until softened and golden.
  5. Add spinach, stirring until wilted (about 1–2 minutes).
  6. Season with paprika, cumin, salt, and pepper.
  7. Remove from heat and let the mixture cool slightly.

Step 2: Assemble the Quesadillas

  1. Preheat your oven to 400°F (200°C).
  2. Place tortillas on a baking sheet lined with parchment paper.
  3. Evenly distribute the spinach-mushroom mixture over one half of each tortilla.
  4. Sprinkle both mozzarella and cheddar cheese over the filling.
  5. Fold each tortilla in half to form a semi-circle.
  6. Lightly brush the tops with olive oil or spray with cooking spray.

Step 3: Bake the Quesadillas

  1. Bake in the preheated oven for 10–12 minutes, flipping them halfway through, until the tortillas are golden and crispy.
  2. Remove from the oven and let them cool for 2–3 minutes.

Step 4: Serve

  1. Slice the quesadillas into wedges.
  2. Serve with salsa, sour cream, or guacamole.

Tips:

  • Add Protein: Add cooked chicken, beef, or shrimp for extra protein.
  • Cheese Choice: Mix up your cheeses—pepper jack or gouda works well.
  • Extra Crispiness: Broil the quesadillas for the last 1–2 minutes for extra crunch.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

These Baked Spinach Mushroom Quesadillas are the perfect blend of earthy mushrooms, fresh spinach, and gooey cheese wrapped in a crispy tortilla. Quick, satisfying, and oh-so-delicious! 🥬🍄🧀✨ Enjoy!