Baked Spinach Mushroom Quesadillas
Introduction
Quesadillas are a quick and comforting Mexican-inspired dish made with tortillas, cheese, and flavorful fillings. This baked version is lighter and easier than pan-frying, with a crispy golden texture and gooey, cheesy center. The combination of earthy mushrooms, tender spinach, and melty cheese makes this quesadilla both healthy and satisfying.
Ingredients (Serves 4)
8 flour tortillas (8-inch size)
2 tbsp olive oil (divided)
1 medium onion, finely sliced
2 cups mushrooms, sliced (button or cremini work best)
3 cups fresh spinach (roughly chopped)
2 garlic cloves, minced
1 tsp cumin powder
½ tsp chili flakes (optional)
Salt & black pepper, to taste
1 ½ cups shredded mozzarella cheese (or Mexican cheese blend)
½ cup shredded cheddar cheese (optional for extra flavor)
Cooking spray or olive oil brush
Instructions
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Cook the filling:
Heat 1 tbsp olive oil in a skillet over medium heat.
Add onion and sauté for 2–3 minutes until softened.
Add mushrooms, garlic, cumin, chili flakes, salt, and pepper. Cook until mushrooms release water and turn golden brown.
Stir in spinach and cook just until wilted. Remove from heat and set aside.
Assemble the quesadillas:
Place tortillas on a flat surface.
On one half of each tortilla, sprinkle cheese, then spoon the spinach-mushroom mixture, then more cheese.
Fold tortilla in half and press gently.
Bake the quesadillas:
Place folded tortillas on the prepared baking sheet.
Lightly brush tops with olive oil (or spray with cooking spray).
Bake for 10–12 minutes, flipping halfway through, until golden and crispy.
Serve:
Cut into wedges and serve warm with salsa, sour cream, or guacamole.
Tips & Variations
Add jalapeños for spice or black beans for extra protein.
Use whole wheat or corn tortillas for a healthier twist.
For a creamier filling, stir cream cheese into the mushroom-spinach mixture before assembling.
Can be reheated in the oven or air fryer for crispiness. Final Thoughts
These baked spinach mushroom quesadillas are a wholesome, cheesy, and crowd-pleasing dish perfect for lunch, dinner, or even party snacks. Baking makes them less oily but just as crispy as pan-fried ones!
Tips for Perfect Baked Quesadillas
- Crispier Texture – Brush tortillas lightly with olive oil before baking.
- Prevent Sogginess – Cook mushrooms until their liquid evaporates before adding spinach.
- Cheese Matters – Use a mix of mozzarella (stretchy melt) and cheddar (sharp flavor).
- Even Cooking – Flip halfway through baking for golden crispness on both sides.
- Serving Suggestion – Pair with salsa, guacamole, or Greek yogurt instead of sour cream for a lighter dip.
- Make Ahead – Assemble and freeze uncooked quesadillas. Bake straight from frozen (add 3–4 minutes extra).
Q & A
Q1: Can I make these quesadillas gluten-free?
Yes! Just use certified gluten-free tortillas. Corn tortillas also work.
Q2: Can I add protein to make it more filling?
Absolutely! Add cooked chicken, turkey, black beans, or scrambled eggs for extra protein.
Q3: Can I store leftovers?
Yes. Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer to keep them crispy.
Q4: Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out all excess water before cooking, or it will make the filling watery.
Q5: Can I make them dairy-free?
Swap regular cheese with dairy-free or vegan cheese alternatives.
Nutrition (per serving – 1 quesadilla, made with 8-inch tortilla)
(approximate, will vary based on cheese and tortilla brand)
Calories: ~290 kcal
Protein: 13 g
Carbohydrates: 28 g
Fat: 14 g
Fiber: 4 g
Calcium: ~200 mg
Iron: ~2.5 mg
✅ Final Note:
These baked spinach mushroom quesadillas are light yet satisfying, high in protein and fiber, and can easily be customized to your taste. Perfect for meal prep, snacks, or a quick healthy dinner.