Baked Spinach Mushroom Quesadillas
Crispy, melty, and packed with savory mushrooms and spinach—these baked quesadillas are a weeknight win!
Ingredients
4 (8-inch) flour tortillas
Olive oil (optional, for brushing tortillas)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 cups fresh spinach, roughly chopped
8 oz mushrooms, thinly sliced
Directions
Preheat oven to 400°F (200°C).
In a microwave-safe bowl, heat the mushrooms for 2½ to 3 minutes until softened. Drain any excess liquid and set aside.
Lightly brush one side of each tortilla with olive oil if using. Place tortillas on a baking sheet, oiled side down.
On one half of each tortilla, sprinkle half of the mozzarella and cheddar cheese.
Add chopped spinach and softened mushrooms on top of the cheese layer. Then sprinkle the remaining cheese over the veggies.
Fold the other half of the tortilla over the filling to create a half-moon shape.
Bake for 6 minutes, then flip and bake for another 6–7 minutes, until tortillas are golden brown and cheese is melted.
Slice and serve hot!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 350 kcal
Servings: 4