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Kitchen Equipment Needed
- Large skillet
- Baking sheet
- Parchment paper
- Spatula
How to Make Baked Spinach Mushroom Quesadillas
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Sauté the Vegetables
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Add the chopped spinach, salt, pepper, garlic powder, and chili powder (if using). Sauté until the spinach is wilted, about 1-2 minutes. Remove from heat and set aside.
Step 3: Assemble the Quesadillas
- Place two tortillas on the prepared baking sheet. Sprinkle each with 1/4 cup of shredded cheese.
- Divide the mushroom-spinach mixture evenly between the two tortillas, spreading it out in a thin layer.
- Top with the remaining cheese, then place a second tortilla on top of each filled tortilla.
Step 4: Bake the Quesadillas
- Brush the tops of the tortillas with the remaining olive oil to help them crisp up in the oven.
- Bake in the preheated oven for 8-10 minutes, or until the tortillas are golden brown and the cheese is melted.
- Remove from the oven and let them cool slightly before slicing into wedges.
Tips and Variations
- Switch Up the Cheese: Feel free to use your favorite cheese, like mozzarella, Swiss, or even pepper jack for a bit of spice.
- Add Protein: For a heartier quesadilla, add cooked shredded chicken, crumbled bacon, or black beans to the filling.
- Make It Vegan: Use plant-based cheese and tortillas and sauté the vegetables with a little extra olive oil.
- Serve with Dips: Serve with salsa, sour cream, or guacamole on the side for dipping.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for 5-8 minutes until warm and crispy again.
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