This is my favorite baked quesadilla recipe. These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!
This recipe is one of my go-to meals for busy weeknights because I can have dinner on the table in less than 30 minutes and everyone loves to eat these!
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👩🏻🍳 Why I Love Oven Baked Quesadillas
We are huge fans of baked 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!
Making spinach 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.
Besides spinach, 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.
(Psst...if you like easy vegetarian recipes, you should take a look at my Grilled Avocado Sauerkraut Sandwich. The recipe is from my mom and believe it or not, it is such a great flavor combination!)
Interested in some of my other quesadilla combos?
For more baked quesadilla recipes, 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.
A newer addition to my quesadilla repertoire are Buffalo Chicken Quesadillas, which I love for their bold flavors and slight kick!
I used to make all my quesadillas in a skillet on the stovetop. 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.
I don't know why I didn't think of it sooner, but it occurred to me not that long ago that maybe I should make an oven baked quesadilla like I do with 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.
🥘 Ingredients Needed
- tortillas - We like to use regular flour tortillas, although you can use corn tortillas or even whole wheat tortillas for extra nutrition. I usually buy the large burrito size, since my boys are older and eat more than when they were little!
- olive oil - I include this ingredient because most people like a little oil on their quesadillas, but frankly, you can skip it. These baked quesadillas are so delicious, I stopped using the olive oil altogether and no one even noticed.
- cheese - I like to use a little mozzarella and a little cheddar, but you can stick with just one or the other, or sub in your favorite cheeses.
- mushrooms - I buy the mushrooms pre-sliced to make my life a little easier.
- spinach - I buy pre-washed fresh baby spinach. In the instructions I recommend roughly chopping it to make it easier to work with, but often I don't even bother (aka LAZY. lol)
🔪 Instructions
- Preheat the oven. Place the mushrooms in a microwave-safe bowl and zap on high for 2 ½ to 3 minutes so that they soften and cook a bit.
- If using the oil, lightly brush one side of each tortilla and place oil side down on a baking sheet.
- Layer the ingredients on one half of each tortilla. I usually start with a light layer of cheese, then the spinach, then the mushrooms, then a top layer of cheese, dividing everything up fairly evenly among the tortillas.
- Fold the other half of each tortillas over the layers, then bake for about 6 minutes. Flip the quesadillas, and bake for another 6 minutes.
📖 Baked Quesadilla Variations
- Change up the cheese! You can try pepper jack, provolone, colby, or even things like brie or blue cheese.
- Change up the veggies! Some chopped, cooked broccoli florets would work well. Cauliflower is also a good choice.
- Add more mushrooms or more spinach if you want to make these even heartier. As my boys have gotten older, I've definitely started piling on more mushrooms (because they really like them).
- Use different tortillas. There are so many options now! You can try the spinach or tomato tortillas, or experiment with corn, whole wheat, or low carb varieties.
Are you here because you like mushroom quesadillas? For another great mushroom recipe, try these Caprese Stuffed Baked Portobello Mushrooms!
Are you here because you like spinach quesadillas? Try these delicious Cheesy Zucchini Spinach Quesadillas!
Making oven baked quesadillas allows you to cook many servings at once. It also frees you up to be able to focus on putting together a nice side dish while the oven is crisping up your cheesy quesadillas!
💭 Helpful Tips
- Use a large baking sheet to make sure you have enough room for multiple tortillas.
- Use parchment paper on the baking sheet for easy cleanup!
- Buy pre-washed spinach. If you buy baby spinach you may not even need to chop it prior before using it!
- Buy pre-sliced mushrooms. I still always wash them first but at least I don't have to slice them. If some of the slices are rather large or thick, I just break them in half.
- Feel free to skip the oil if you are trying to minimize oil in your diet. These are delicious without it!
- Instead of a baked quesadilla, you can make these on the stovetop. Simple place the stuffed tortilla into a large skillet over medium high heat and cook each side until brown and crispy.
🧊 Storage
If you have leftovers, store in the refrigerator in an airtight container for up to 5 days.
To reheat:
- Place on a baking sheet in the oven or toaster oven at 325 degrees F for about 10 minutes or until the quesadilla is hot and the cheese melted.
- Place in a skillet on the stovetop over medium heat and cook about 5 minutes on each side until heated through.
- Place in the microwave and heat for about 1 ½ - 2 minutes on high. This method is not recommended though, because the texture of your quesadilla will become a little soft and rubbery,
Baked Quesadilla Recipe
Love this mushroom quesadilla recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Baked Spinach Mushroom Quesadillas
Ingredients
- 4 tortillas (8 inch)
- olive oil (optional, enough to lightly coat the tortillas)
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 3 cups roughly chopped spinach
- 8 ounces sliced mushrooms
Instructions
- Preheat the oven to 400 degrees F.
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside.8 ounces sliced mushrooms
- Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.4 tortillas, olive oil
- Distribute about half of the each of the cheeses over half of each of the tortillas. Then layer the spinach, then the mushrooms, then the rest of the cheeses, and fold the other tortilla half over top.1 cup shredded mozzarella, 1 cup shredded cheddar, 3 cups roughly chopped spinach
- Bake the tortillas 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.
Notes
- The oil is totally optional. My family didn't even notice when I stopped using it. Save yourself a few calories and skip it if you like!
- If you buy baby spinach, you can get away without chopping it first. It will be a little piled up, but when you fold the second half of the tortilla over, just smush it down a little. It will also cook down once it's in the oven.
- You don't have to use 2 different cheeses. You can use 2 cups of mozzarella or 2 cups of cheddar or another cheese or combo of cheeses!
- Use different vegetables to change this recipe up! Many veggies you will want to cook a bit first before using them in the quesadilla. Cooking them for a few minutes in the microwave usually does the trick.
- I used regular flour tortillas, but you can experiment with different tortillas to find the ones your family likes best!
- If you are usually a little short on time, save yourself a little trouble and buy your mushrooms pre-sliced.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in August 2018, but was republished with tips, more information, and a recipe change in May 2021.
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Happy cooking!
Kristine S
Easy Peasy!
My first quesadilla recipe. I sautéed minced garlic and thinly sliced shallots in olive oil, added mushrooms and after a few minutes added spinach just to wilt. The cheese I used was a mixture of provolone and mozzarella. Sliced broiled flank steak added for meat lovers. Excellent!
Kristin King
Glad to hear that! 🙂
Diana rosier
I have made this multiple times and it is loved by everyone. I like to add red pepper flakes. Thanks for a great vegetarian recipe
Kristin King
That's great to hear! So glad you liked this recipe! 🙂
Jo
Made this recipe and it is delicious, easy and healthy too!!
Kristin King
That's great to hear, Jo! Glad you like it! 🙂
Kathy
Absolutely loved these. I have a sodium restriction so I used low sodium tortillas. Sautéed mushrooms, onions peppers, garlic, and the spinach. Used a Trader Joe’s Swiss/gruyere combination to cut back more on the sodium in the cheese. Came out great. Now, I decided to make a whole bunch and froze them to cook later.
Kristin King
That's great to hear! So glad you like this recipe! 🙂
Vicki H.
Delicious, thanks for the recipe! I did put some Italian seasoning on the mushrooms.
Kristin King
Great idea! 🙂 Glad you enjoyed it!
Jeanne
For Lent, I was searching Pinterest for meatless meals when I ran across this. I was unsure how well this would be liked, however we LOVED IT!
A week later I have made it again though Lent has passed. I made it exactly by the recipe except for adding a sautéed onion. I also added condiments on the side, salsa, sour cream, and today I added guacamole. A Spanish feast!
Jeanne
I should have mentioned that I used Spinach tortillas.
Kristin King
That sounds awesome, Jeanne! Great ideas for variations. Thanks for sharing and happy Easter! 🙂
Sherri
These are quick & delicious!
Kristin
So glad you enjoyed them! 🙂
Shelley Phelps
I made these last week using provolone cheese in cheese and I Sauteed my mushrooms and spinach with butter and garlic Herb seasonings and also mozzarella cheese they were absolutely delicious or are you making them again tonight
Susan Kochvar
Just made this with a few changes. I used pepper jack, smoked Gouda and the mozzarella and used New Zealand spinach. Nice recipes. I also made a fresh corn salsa to put on top
Kristin
Great adjustments, that sounds yummy! 🙂
Roberta
Made this for a cousin in town for a visit. It was delicious! I sauteed the mushrooms with olive oil, butter and spices beforehand. Look forward to trying this again with veggies as well. You found a fan of your website and pinterest posts!! Thanks!!
Kristin
Oh yay, so glad you enjoyed it! You are welcome and thanks for stopping by to let me know! 🙂