We are huge fans of quesadillas for dinner. We like them even better than tacos! Most of the time I like to stuff them with cheese and veggies, and sometimes even chicken. I just love how versatile they are!
I find that quesadillas are a great way to sneak some extra veggies into the kids. It’s not that they don’t know the veggies are in there, but somehow they just don’t seem to mind. I have used zucchini, bell peppers, chopped broccoli, and asparagus, to name a few!
The best part is that I still serve a vegetable side dish along with the quesadillas, and so it is a perfect opportunity to get some extra nutrition into the kiddos.
Interested in some of my other quesadilla combos?
Check out my Cheesy Zucchini Spinach Quesadilla recipe, and you definitely don’t want to miss my unique and totally yummy Cheesy Eggplant Apple Quesadilla recipe.
 |  |
I have made those two recipes regularly for years and years, much to the delight of my boys and my hubby. But, I have to say, one thing that always bugged me about making quesadillas for dinner was that I could only make one at a time, which meant that only one person would get a fresh-off-the-stove quesadilla.
Recently, it occurred to me that maybe I should try to bake quesadillas like I bake my grilled cheese sandwiches (check out the instructions for my Turkey and Brie Grilled Cheese!), in order to make more servings at one time, which also has the advantage of allowing me to focus on cooking a side dish while the entree is in the oven.
Why didn’t this idea come to me sooner? I have no clue. Apparently, sometimes I am a little S L O W! 🙂
So, as you can see in the photo below, I now place multiple (usually 4) quesadillas on a baking sheet, folded over and stuffed with yummy veggies and cheese, and then……
……I bake them! Don’t they look yummy??
This post may contain affiliate links which won’t change your price but will share some commission.
Baked Spinach Mushroom Quesadillas
Print RecipeIngredients
- 4 tortillas (8 inch)
- olive oil (enough to lightly coat the tortillas)
- 8 ounces sliced mushrooms
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 3 cups roughly chopped spinach
Instructions
- Preheat the oven to 400 degrees F.
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
- Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.
- Distribute the mushrooms, spinach, mozzarella, and cheddar evenly over half of each of the tortillas, and fold the other half over top.
- Bake the tortilla for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
Video
Nutrition
Hey, you might be interested in these products!
Pamela
Easy, cheesey, relish,, ancd cruchy.
We loved these. I added retried beans, used vegan
Cheddar cheese, added onions and garlic to the mushrooms.
Cathy
Have you tried freezing? These would be a great lunch to bring to work.
Kristin
Yes, you can freeze them! Let them cool completely to room temperature, then wrap each quesadilla individually in plastic wrap. Arrange them in a single layer on a flat surface (cutting board or baking sheet) and place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through, OR, you can let them thaw overnight in the refrigerator and heat them in the microwave or in a skillet on the stove top. Enjoy! 🙂
Erica
Delish!
Kristin
So glad to hear it! Thanks for stopping by! 🙂
Debra
I’ve been making a somewhat similar version of the mushroom quesadillas for years now, and yours sounds awesome. I wish I found it yesterday, when I was looking for something to use up the mushrooms and spinach I had and I didn’t even think of making quesadillas! 🙂 Not sure if your kiddos will like this version, but the version I make is carmelized onions with mushrooms and cilantro, all sauteed together, then put on tortilla with cheese. About 50/50 on the veggies, about 1/4 cup of chopped cilantro at the end and whatever cheese is on hand (we usually use hot pepper jack). I HAVE to try baking them. Sounds much easier. Definitely pinned and added to next week’s meal plan. Thanks!
Kristin
Oh, that sounds awesome. I will definitely try it! Thanks for sharing!! 🙂
Michelle
I made these tonight and it was a big hit at our house! It was our baby’s first time having mushrooms and I think this was a great way to introduce them to him! Really appreciate it being a quick, healthy dinner option for my family! My husband was dreaming up different combinations to try with them next time!
Kristin
Hi Michelle, I am so happy you guys enjoyed these, especially the baby! I love how versatile quesadillas are…feel free to come back and share some of the combos you try! 🙂
Elisa
Love the idea of baking them! So easy to do a bunch at once! I just made them today and I LOVE IT. I cut down the cheese to 1/8 cup each mozzarella and cheddar PER quesadilla and it was still so cheesy and so tasty while saving a bit on calories! I also used 50-calorie whole wheat tortillas. Just some tips for anyone who’s watching their calorie budget! THIS WAS SO GOOD> Thank you!
Kristin
Great tips! Thank you so much, Elisa. I am glad you enjoyed them! 🙂
Lorna
Hi! Do you think these would reheat well the next day? I’m thinking I could make them for my dinner but then the baby could have the leftovers for lunch the next day 😊
Many thanks!
Kristin
Yes, definitely! I would recommend reheating them in the toaster oven or the oven, instead of the microwave (since that would result in a soggy tortilla). I hope you enjoy them!
C6
Very yummy,any ideas of a good vegan sauce for dipping,for us it’s all about the dipping.
TIa
Kristin
This one looks like it would be good! I haven’t tried it myself, so let me know how it works out! https://detoxinista.com/healthy-vegan-special-sauce-soy-free/ Thanks for stopping by! 🙂
Maureen
Hi
I just made them and while they were tasty a lot of moist was coming out of the spinach while eating. This makes the tortilla get mushy while lying in the fluid on your plate. How do you prevent this happening?
Thanks!
Kristin
Hi Maureen, I haven’t had that issue, but if I did, I would try cooking the spinach slightly first and making sure to drain it well. You can put a couple of handfuls of fresh spinach in a microwave safe bowl and zap it on high for about a minute. Then drain any liquid and maybe even pat the wilted leaves with a paper towel to remove as much moisture as possible. I hope that helps!
Ivory
Chop-chop-chop, yum, yum, yummy. Can hardly wait to try these.
Miz Helen
Your Quesadilla looks delicious! Hope you are having a great week and thank you so much for sharing with us at Full Plate Thursday!
Miz Helen
Jann Olson
YUM! I have a quesadilla maker, but baking them is a great idea! Thanks for sharing with SYC.
hugs,
Jann
Mother of 3
This looks delicious! I just love anything with mushrooms and spinach! Pinned.
Helen at the Lazy Gastronome
Pinned! And making for lunch next week – Thanks for sharing at the What’s for Dinner party!
Karen Del Tatto
These look amazing! And I’m reading this while I’m starving. lol.
I will definitely be pinning!
Thanks for sharing!
Karl
Baking them is a fab idea. I usually do them in the pan and transfer to oven to keep warm. Never thought of just putting them all in the oven and saving me the stress of doing hem individually
Kristin
Thanks! I don’t know what took me so long to think of it, LOL! 🙂