Baked Spinach & Mushroom Quesadillas

If you’re searching for a crispy, cheesy, and nutritious meal, these baked spinach & mushroom quesadillas are the perfect choice! Baking them instead of frying reduces oil while still delivering a golden, crunchy texture. This recipe is not only quick and easy but also loaded with vegetables and melty cheese, making it a great option for weeknight dinners, meal prep, or a delicious appetizer.

Looking for more ways to make your quesadillas even crispier? Check out this guide on baking the perfect quesadilla to get them extra crunchy!

Why You’ll Love This Recipe

✔️ Healthier than Pan-Fried Quesadillas – Baking requires less oil but still provides a crispy texture.
✔️ Loaded with Nutrients – Spinach and mushrooms add vitamins, fiber, and antioxidants.
✔️ Customizable & Versatile – Add protein, extra veggies, or different cheeses.
✔️ Perfect for Meal Prep – Can be made ahead, frozen, and reheated easily.

Ingredients

For the Quesadillas:

  • 4 large flour tortillas (whole wheat or gluten-free optional)
  • 1 cup shredded mozzarella cheese (or a blend like cheddar and Monterey Jack)
  • 1 cup shredded cheddar cheese
  • 3 cups fresh spinach, roughly chopped
  • 8 oz mushrooms, sliced
  • 1 tbsp olive oil (for sautéing mushrooms)
  • ½ tsp garlic powder (optional, for extra flavor)
  • Salt & pepper, to taste

Optional Add-Ins:

  • Protein: Black beans, cooked chicken, or shrimp.
  • Extra Vegetables: Bell peppers, onions, or jalapeños.
  • Spices: Smoked paprika, cumin, or red pepper flakes.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Mushrooms & Spinach

  • Heat olive oil in a pan over medium heat.
  • Add sliced mushrooms and cook for 4–5 minutes until tender and golden brown.
  • Stir in chopped spinach and cook for 1–2 minutes until wilted.
  • Season with garlic powder, salt, and pepper, then remove from heat.

3. Assemble the Quesadillas

  • Lay tortillas flat on a baking sheet.
  • Sprinkle half of the cheese on one half of each tortilla.
  • Evenly distribute the sautéed mushrooms and spinach over the cheese.
  • Add the remaining cheese and fold the tortillas in half.

4. Bake the Quesadillas

  • Lightly brush tortillas with olive oil for extra crispiness.
  • Bake for 6 minutes, then carefully flip each quesadilla.
  • Bake for another 6–7 minutes until golden brown and crispy.

5. Slice & Serve

  • Let cool for 2 minutes, then slice into triangles.
  • Serve with guacamole, salsa, or sour cream.

Pro Tips for the Best Quesadilla

✔️ Drain excess moisture from mushrooms to prevent sogginess.
✔️ Use parchment paper to prevent tortillas from sticking.
✔️ Don’t overfill tortillas—too much filling makes flipping difficult.
✔️ For extra crispiness, broil for 1–2 minutes at the end.

Want to know the best cheeses for quesadillas? Check out this guide on the best quesadilla cheeses for the perfect melt!

What to Serve with Baked Spinach & Mushroom Quesadillas

These quesadillas are delicious on their own but pair well with:

🥑 Guacamole – Adds creaminess and extra flavor.
🌶 Salsa – Choose between classic tomato salsa or a spicy salsa verde.
🥗 Side Salad – A fresh balance to the crispy, cheesy quesadilla.
🥣 Soup – Pairs well with tomato soup or tortilla soup.

Storage & Reheating Instructions

Refrigerating Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

  • Oven: Bake at 350°F (175°C) for 5–7 minutes.
  • Stovetop: Heat in a dry skillet over medium heat for 3 minutes per side.
  • Microwave: Heat for 30 seconds, but the tortillas may become soft.

Freezing Instructions

  • Assemble the quesadillas without baking.
  • Wrap tightly in plastic wrap, then place in a zip-top bag.
  • Freeze for up to 2 months.
  • Bake directly from frozen, adding 3–5 extra minutes to the cooking time.

Frequently Asked Questions (FAQs)

1. Can I Make These Ahead of Time?

Yes! Assemble the quesadillas and store them in the refrigerator until ready to bake.

2. Can I Use Corn Tortillas Instead of Flour?

Absolutely! Just note that corn tortillas may be more fragile and require extra care when flipping.

3. Can I Cook These on the Stovetop Instead?

Yes, cook in a nonstick skillet over medium heat for 2–3 minutes per side.

4. How Can I Make This Recipe Vegan?

  • Use dairy-free cheese.
  • Swap out cheese for mashed avocado or vegan queso.

5. What’s the Best Cheese for Quesadillas?

A mix of cheddar, mozzarella, and Monterey Jack melts best for creamy, gooey quesadillas.

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 12g
  • Fat: 22g
  • Carbohydrates: 30g
  • Fiber: 3g

Final Thoughts

These baked spinach & mushroom quesadillas are the perfect balance of crispy, cheesy, and flavorful. Whether you’re making them for a quick lunch or a crowd-pleasing appetizer, they’re easy to customize and pair well with your favorite dips.

Looking for more vegetarian Mexican recipes? Check out this collection of plant-based Mexican dishes for more tasty ideas!

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