Baked Spinach Mushroom Quesadillas
These Baked Spinach Mushroom Quesadillas are a quick, cheesy snack filled with spinach and mushrooms, baked to perfection for a crunchy outside and melty inside.
Ingredients
Main Ingredients
- 4 tortillas 4 tortillas (8 inch) Use your preferred type of tortillas.
- 1 cup 1 cup shredded mozzarella Mozzarella provides a great melt.
- 1 cup 1 cup shredded cheddar Cheddar adds flavor.
- 3 cups 3 cups roughly chopped spinach Fresh spinach works best.
- 8 ounces 8 ounces sliced mushrooms Microwave before use to remove moisture.
- Olive oil Optional, for brushing 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 the olive oil (optional) and place on a baking sheet, oiled side down.
Assembly
- Distribute about half of each of the cheeses over half of each of the tortillas.
- Layer the spinach, mushrooms, and the rest of the cheeses, and fold the other tortilla half over top.
Cooking
- 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 hot, cut into wedges. For a fuller plate, serve with salsa, sour cream, or guacamole on the side. Cool before storing; fridge for up to 3 days, freezer for up to 2 months.