This really is my favorite quesadilla recipe. These are crispy, flavorful, and chock full of nourishment. And baking those quesadillas permits you to create many at the same time, which means that you may feed your hungry family quickly and easily!
We like them better than tacos! Most of the time, I wish to stuff them with veggies and cheese, and sometimes even chicken. I love how versatile they are! I discover that quesadillas are a great way to sneak a few extra veggies to the kids. It is not they don’t know the vegetables are in there, but they do not seem to mind.
The best part is I still serve a vegetable side dish along with the quesadillas, and therefore it’s a perfect chance to get a little excess nourishment into the kiddos.
I’ve made those two recipes regularly for many, many years, much to the joy of my boys and my hubby. But, I must say, 1 thing that always bugged me about creating quesadillas for dinner was that I could only make one at a time, that meant that just 1 man would find a fresh-off-the-stove quesadilla.
Lately , it occurred to me that maybe I need to attempt to bake quesadillas like I inhale my grilled cheese sandwiches, to create more servings at one time, which also has the advantage of letting me concentrate on cooking a side dish while the entree is from the oven. Why didn’t this idea come to me earlier? I don’t have any clue. Sometimes I am a little Slow.
So, as you can see in the photo below, I now place multiple (usually 4) quesadillas on a baking sheet, folded over and filled with yummy vegetables and pasta, and then I bake them! Don’t they look yummy??
Looking for some other baked chicken recipes? Check out my Keto Cheesy Garlic Breadsticks
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Baked Spinach Mushroom Quesadillas, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Buffalo Chickpea Stuffed Sweet Potatoes (Gluten-Free)
- Spicy Peanut Butter Noodles (15 Minute)
- Healthy Vegetable Potato Fritters Recipe
- Crispy Vegan Potato Tacos Recipe with Jalapeño Cilantro Sauce
- Easy Healthy Tuscan Chicken Pasta
- Healthy Lentil Bolognese Recipe
Baked Spinach Mushroom Quesadillas
- 4 to rtillas 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
- Preheat the oven to 400 degrees F.
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3minutes 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 lettuce, mozzarella, mushrooms, and cheddar evenly over half of all the tortillas, and fold the other half over the top.
- Bake the tortilla for about 6minutes, then reverse each over and bake for another 6-7minutes, till the cheese is melted and the exterior of the tortillas is brown.