If you’re looking for a quick, nutritious, and utterly delicious meal, look no further than these Baked Spinach Mushroom Quesadillas. Perfect for a weeknight dinner or a satisfying lunch, this recipe is easy to make and packed with flavor. Whether you’re a busy professional, a parent on-the-go, or a college student, these quesadillas are a fantastic option for anyone craving a wholesome, homemade meal.

Why You’ll Love This Recipe

These Baked Spinach Mushroom Quesadillas are a delightful combination of gooey cheese, hearty mushrooms, and fresh spinach, all enveloped in a crispy tortilla. Here’s why this recipe stands out:

1. Healthy Ingredients: Loaded with spinach and mushrooms, these quesadillas provide a good dose of vitamins, minerals, and fiber.
2. Quick and Easy: With a total prep and cook time of just 25 minutes, this recipe is perfect for busy weeknights.
3. Versatile: You can easily customize the fillings to suit your taste or dietary preferences.
4. Kid-Friendly: Even picky eaters will love the cheesy goodness of these quesadillas.

Ingredients and Equipment

Ingredients:

• 4 tortillas (8 inch)
• Olive oil (optional, enough to lightly coat the tortillas)
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach
• 8 ounces sliced mushrooms

Kitchen Equipment:

• Microwave-safe bowl
• Baking sheet
• Pastry brush (for olive oil)
• Sharp knife (for chopping spinach)
• Measuring cups
• Spatula (for flipping quesadillas)

Step-by-Step Directions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare the Mushrooms: Place the sliced mushrooms in a microwave-safe bowl. Microwave them for 2 ½ to 3 minutes to soften. Once done, drain any excess liquid and set the mushrooms aside.
3. Prepare the Tortillas: Lightly brush one side of each tortilla with olive oil (if using) and place them on a baking sheet, oiled side down.
4. Assemble the Quesadillas: Distribute about half of the shredded mozzarella and cheddar cheese over half of each tortilla. Next, layer the chopped spinach and softened mushrooms on top of the cheese. Finish with the remaining cheese, then fold the other half of the tortilla over the fillings.
5. Bake: Bake the tortillas for about 6 minutes. Flip each quesadilla over and bake for another 6-7 minutes, until the cheese is melted and the tortillas are golden brown and crispy.
6. Serve: Remove the quesadillas from the oven, let them cool for a minute, then cut into wedges and serve hot.

Tips and Variations

• Add Protein: For a protein boost, add cooked chicken, beef, or tofu to the quesadilla filling.
• Cheese Variations: Feel free to experiment with different cheeses like Monterey Jack, pepper jack, or a Mexican blend.
• Spice It Up: Add some diced jalapeños or a sprinkle of red pepper flakes for a spicy kick.
• Make It Vegan: Use vegan cheese and skip the olive oil to make these quesadillas vegan-friendly.

Storing Leftovers

If you have any leftovers, let the quesadillas cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

Food and Drink Pairings

These quesadillas pair wonderfully with a side of guacamole, salsa, or a fresh green salad. For beverages, consider a crisp, cold beer or a refreshing iced tea. If you’re serving these to kids, a glass of cold milk or apple juice makes a great accompaniment.

FAQ

Q: Can I use whole wheat tortillas? A: Absolutely! Whole wheat tortillas are a great way to add extra fiber and nutrients to this dish.

Q: What other vegetables can I add? A: You can add bell peppers, onions, zucchini, or any of your favorite veggies. Just make sure to cook them beforehand to remove excess moisture.

Q: Can I freeze the quesadillas? A: Yes, you can freeze them. Wrap each quesadilla in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 15-20 minutes.