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.
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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??
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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
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Lorna
March 11, 2019 at 5:13 amHi! 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
March 12, 2019 at 8:53 amYes, 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
February 15, 2019 at 10:15 amVery yummy,any ideas of a good vegan sauce for dipping,for us it’s all about the dipping.
TIa
Kristin
February 15, 2019 at 8:05 pmThis 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
February 13, 2019 at 2:56 pmHi
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
February 15, 2019 at 8:40 amHi 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
August 28, 2018 at 3:37 pmChop-chop-chop, yum, yum, yummy. Can hardly wait to try these.
Miz Helen
August 28, 2018 at 8:53 amYour 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
August 27, 2018 at 10:54 pmYUM! I have a quesadilla maker, but baking them is a great idea! Thanks for sharing with SYC.
hugs,
Jann
Mother of 3
August 24, 2018 at 4:57 pmThis looks delicious! I just love anything with mushrooms and spinach! Pinned.
Helen at the Lazy Gastronome
August 24, 2018 at 8:21 amPinned! And making for lunch next week – Thanks for sharing at the What’s for Dinner party!
Karen Del Tatto
August 23, 2018 at 4:49 pmThese look amazing! And I’m reading this while I’m starving. lol.
I will definitely be pinning!
Thanks for sharing!
Karl
August 18, 2018 at 7:15 amBaking 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
August 18, 2018 at 8:43 amThanks! I don’t know what took me so long to think of it, LOL! 🙂