Why Make This Recipe
Baked Spinach Mushroom Quesadillas are not just a delicious meal; they are also packed with nutrition. Spinach and mushrooms are both excellent sources of vitamins and minerals. This dish is easy to prepare and can be made in under an hour. It’s perfect for a quick weeknight dinner or as a tasty snack during gatherings. Moreover, this recipe is versatile and can be customized to suit your taste.
How to Make Baked Spinach Mushroom Quesadillas
Here’s how to create this delicious dish that everyone will love.
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 the olive oil over medium heat.
- Add the chopped onions and minced garlic, sauté until translucent (about 3 minutes).
- Add the sliced mushrooms and cook for about 5 minutes until they soften.
- Stir in the chopped spinach and cook until it wilts (2-3 minutes).
- Season with salt and pepper to taste.
- Place one tortilla on a baking sheet and spread some of the filling over one half.
- Sprinkle cheese over the filling, then fold the tortilla in half.
- Repeat steps 7 and 8 with the remaining tortillas and filling.
- Bake in the preheated oven for 10-15 minutes until golden brown and cheese melts.
- Let cool for a couple of minutes, then cut into wedges and serve hot.
How to Serve Baked Spinach Mushroom Quesadillas
These quesadillas are best enjoyed while hot and melty. You can serve them with a variety of dipping options for extra flavor. Consider offering salsa, sour cream, or guacamole on the side. A fresh salad or a side of steamed vegetables can also complement this dish nicely.
How to Store Baked Spinach Mushroom Quesadillas
If you have leftovers, make sure to store them properly. Allow the quesadillas to cool completely. Then, place them in an airtight container in the refrigerator. They should be good for up to 3 days. To reheat, you can put them back in the oven or microwave.
If you want to make them ahead of time, you can assemble the quesadillas and keep them in the refrigerator before baking. This makes for a quick and easy meal later on.
Tips to Make Baked Spinach Mushroom Quesadillas
- Use different types of cheese: Mix it up with your favorite cheese choices. A combination of cheddar and mozzarella adds flavor and creaminess.
- Add protein: If you want to make your quesadillas heartier, consider adding cooked chicken or beans.
- Spice it up: For those who like a little heat, consider adding chopped jalapeños or red pepper flakes.
- Crispier quesadillas: If you want extra crunch, brush the tops of the quesadillas with a little olive oil before baking.
- Fresh herbs: Adding fresh herbs like cilantro or parsley can enhance the flavor of your filling.
Variations
There are many ways you can customize this recipe to your liking. Here are a few ideas:
- Vegetable Quesadillas: Add other vegetables like bell peppers, zucchini, or corn to the filling.
- Gluten-free option: Use gluten-free tortillas to make this dish suitable for gluten-sensitive diets.
- Mediterranean twist: Add sun-dried tomatoes and feta cheese for a Mediterranean flair.
- Breakfast quesadillas: Add scrambled eggs along with the spinach and mushrooms for a tasty breakfast variation.
FAQs
Can I make these quesadillas ahead of time?
Yes! You can prepare the filling and assemble the quesadillas a day in advance. Just store them in the refrigerator until you are ready to bake them.
Can I freeze leftover quesadillas?
Absolutely! You can freeze the cooked quesadillas. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil. When you’re ready to eat, you can reheat them in the oven or microwave.
How do I know when the quesadillas are done baking?
The quesadillas should be golden brown and crispy, and the cheese should be melted. If they’re not quite ready, give them another minute or two in the oven.
With this simple yet tasty recipe, everyone can enjoy Baked Spinach Mushroom Quesadillas anytime! They are nutritious, delicious, and a fun meal option for any occasion. Embrace the flavors and get creative with your fillings. Enjoy cooking!
Print
Baked Spinach Mushroom Quesadillas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and nutritious baked spinach mushroom quesadillas, perfect for a quick weeknight dinner or snack.
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 the olive oil over medium heat.
- Add the chopped onions and minced garlic, sauté until translucent (about 3 minutes).
- Add the sliced mushrooms and cook for about 5 minutes until they soften.
- Stir in the chopped spinach and cook until it wilts (2-3 minutes).
- Season with salt and pepper to taste.
- Place one tortilla on a baking sheet and spread some of the filling over one half.
- Sprinkle cheese over the filling, then fold the tortilla in half.
- Repeat steps 7 and 8 with the remaining tortillas and filling.
- Bake in the preheated oven for 10-15 minutes until golden brown and cheese melts.
- Let cool for a couple of minutes, then cut into wedges and serve hot.
Notes
Serve with salsa, sour cream, or guacamole. These quesadillas can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg