Baked Spinach Mushroom Quesadillas
An easy, cheesy bake that features melty cheese, soft mushrooms, and tender spinach, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 4 pieces tortillas (8 inch)
- 1 cup shredded mozzarella Pre-shredded or freshly shredded for better melt.
- 1 cup shredded cheddar Pre-shredded or freshly shredded for better melt.
- 3 cups roughly chopped spinach Squeeze excess water from spinach if wet.
- 8 ounces sliced mushrooms Can be sautéed instead of microwaved.
Optional
- as needed Olive oil To lightly coat the tortillas.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside.
- Lightly brush one side of each tortilla with olive oil (if using) and place them on a baking sheet, oiled side down.
Assembly and Baking
- Distribute about half of each of the cheeses over half of each tortilla. Then layer the spinach, mushrooms, and the rest of the cheeses, and fold the other tortilla half over top.
- Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
Notes
Serve warm right from the oven. Cut into wedges for easy sharing. Offer sour cream, salsa, or guacamole on the side for dipping. Store leftovers in the fridge for up to 3 days and reheat in a skillet to keep the tortilla crisp.