Yesss—Baked Spinach Mushroom Quesadillas are crispy, cheesy, and way lighter than pan-fried ones 🌮🧀🍄
Perfect for weeknights or a meatless meal.
🧀🍄 Baked Spinach Mushroom Quesadillas
Ingredients
- 4 large flour tortillas
- 1½ cups shredded cheese (Monterey Jack, mozzarella, or Mexican blend)
- 1 cup mushrooms, sliced
- 1½ cups fresh spinach, chopped
- 1 small onion, thinly sliced (optional)
- 1 clove garlic, minced
- Olive oil
- Salt & pepper
- Optional: pinch of cumin or chili powder
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- Sauté veggies:
Heat olive oil in a skillet. Cook mushrooms (and onion) until golden.
Add garlic and spinach, cook just until wilted. Season with salt & pepper. - Assemble:
Place tortillas on baking sheet. Sprinkle cheese on one half, add veggie mix, then more cheese. Fold over. - Bake:
Lightly brush tops with olive oil or spray.
Bake 8–10 minutes, flip, then bake 5–7 more minutes until golden and crispy. - Rest 2 minutes, slice, serve.
🔥 Pro tips
- Let mushrooms brown before adding spinach—flavor boost
- Cheese on both sides of filling = better melt + glue
- For extra crisp, bake directly on the rack (with a tray underneath)
Dips that slap
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Chipotle mayo or guacamole
Want an air fryer version, protein add-in, or gluten-free tweak?
