These crispy baked quesadillas are filled with garlicky mushrooms, wilted spinach, mozzarella and cheddar. Baking several at once makes them especially convenient for a quick lunch or dinner. The key to crisp quesadillas is cooking the mushrooms long enough to remove excess moisture.
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Cheryl’s Cooking
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Serves: 4
Makes: 4 quesadillas
Prep: 10–15 minutes
Cook: 15–20 minutes
Total: about 30 minutes
Cuisine: Mexican-inspired
Diet: Vegetarian
Ingredients
For the filling
8 oz (225 g) mushrooms, thinly sliced
3 cups roughly chopped fresh spinach (about 5 oz/140 g)
2 cloves garlic, finely minced
1 tbsp olive oil
½ tsp salt, or to taste
¼ tsp black pepper
½ tsp paprika
½ tsp dried oregano
Optional: ¼ tsp chili flakes
For the quesadillas
4 flour tortillas, about 8 inches/20 cm each
1 cup (about 115 g) shredded mozzarella
1 cup (about 115 g) shredded cheddar
1–2 tsp olive oil, for brushing the tortillas if desired
To serve — optional
Salsa
Sour cream or Greek yogurt
Guacamole
Fresh coriander/cilantro
Sliced jalapeños
Lime wedges
The basic ingredient combination of tortillas, mushrooms, spinach, mozzarella and cheddar is consistent with published versions of this baked recipe.
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Cheryl’s Cooking
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Detailed Method
1. Prepare the oven
Preheat your oven to 400°F (200°C).
Line a large baking tray with parchment paper.
2. Cook the mushrooms properly
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms in as close to a single layer as possible.
Cook for 6–8 minutes, stirring occasionally.
At first, the mushrooms will release quite a lot of water. Continue cooking until:
the liquid has mostly evaporated,
the mushrooms are tender,
and the edges are lightly browned.
Don’t rush this step. Wet mushrooms are one of the main reasons baked quesadillas become soggy.
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Cuisine Génial
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3. Add garlic and spinach
Add the minced garlic and cook for about 30–60 seconds.
Add the chopped spinach.
Cook for 1–2 minutes, stirring, until the spinach has wilted.
Add:
salt
black pepper
paprika
oregano
chili flakes, if using
Mix well.
Remove from the heat.
Important: If the mixture looks watery, cook another minute or two. You want the filling relatively dry.
4. Cool the filling briefly
Spread the mushroom-spinach mixture on a plate for 2–3 minutes.
This allows excess steam to escape and helps prevent soggy tortillas.
5. Assemble
Place the four tortillas on your prepared baking sheet.
Sprinkle approximately half of the mozzarella and cheddar over one half of each tortilla.
Divide the mushroom-spinach filling evenly among them.
Top with the remaining cheese.
Fold each tortilla over to create a half-moon.
Press gently so everything stays inside.
6. Brush with oil
For extra browning and crispness, lightly brush the outside of each quesadilla with a little olive oil.
This is optional; the quesadillas will still work without it.
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Dizzy Busy and Hungry!
7. Bake
Bake at 400°F/200°C for about 6 minutes.
Carefully flip each quesadilla.
Bake for another 6–8 minutes, until:
the tortillas are golden brown,
the edges are crisp,
and the cheese is completely melted.
Published versions generally use approximately 10–15 minutes of total baking time, depending on the oven and tortilla thickness.
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Cuisine Génial
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8. Rest and cut
Remove from the oven and let them rest for 2 minutes.
Cut each quesadilla into 3–4 wedges.
Serve immediately with salsa, sour cream, guacamole or yogurt.
Nutrition Information
Nutrition varies considerably depending on the tortilla and cheese brands. As a rough guide, similar versions provide approximately 300–350 calories per quesadilla, with around 12–19 g protein, 16–19 g fat, and 19–28 g carbohydrates per serving.
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Yusra Recipe
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Approximate nutrition per 1 quesadilla
Nutrient Approx. amount
Calories 300–350 kcal
Protein 15–19 g
Carbohydrates 25–30 g
Fat 16–19 g
Saturated fat ~8–9 g
Fiber ~2–3 g
Sodium ~430–750 mg
Cholesterol ~35–40 mg
Note: Sodium can be particularly variable because cheddar, mozzarella and tortillas can contain substantially different amounts of salt.
Main nutritional highlights
Spinach: contributes folate, vitamin K, vitamin A and minerals.
Mushrooms: provide fiber and umami flavor while adding relatively few calories.
Cheese: provides protein and calcium but also contributes saturated fat and sodium.
Whole-wheat tortillas: can increase fiber compared with standard white-flour tortillas.
Nut & Allergen Information
Are these quesadillas naturally nut-free?
Yes. The standard recipe contains no peanuts or tree nuts.
However, if someone has a serious nut allergy, check the labels on:
tortillas
shredded cheese
spice blends
salsa
packaged sauces
Look for manufacturer statements concerning cross-contact with peanuts or tree nuts.
Other common allergens
The standard recipe contains:
Milk/dairy: mozzarella and cheddar
Wheat/gluten: conventional flour tortillas
It is therefore not dairy-free or gluten-free as written.
Nut-free serving
Use certified nut-free ingredients if preparing the recipe for someone with a severe allergy.
Dairy-free
Use a suitable plant-based shredded cheese and verify the tortilla ingredients.
Gluten-free
Use certified gluten-free tortillas and check all packaged ingredients.
Tips for the Best Quesadillas
1. Brown the mushrooms first.
Don’t simply warm them. Removing their moisture gives you a crispier quesadilla.
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Cuisine Génial
2. Don’t overfill.
Too much filling makes the tortilla difficult to seal and can leave the center soft.
3. Use freshly grated cheese if possible.
It generally melts more smoothly than heavily processed pre-shredded cheese.
4. Put cheese on both sides of the vegetables.
The melted cheese acts like a “glue” holding the filling together.
5. Don’t skip the resting time.
Two minutes makes the quesadilla easier to cut without all the filling sliding out.
6. For extra crispiness:
Brush the tortilla very lightly with olive oil and bake directly on parchment or a preheated baking sheet.
Easy Variations
Spicy
Add:
jalapeño
chili flakes
cayenne
hot sauce
🫘 Higher-protein
Add ½–1 cup cooked black beans.
Chicken
Add about 1 cup cooked, shredded chicken.
More flavor
Sauté a small chopped onion or shallot with the mushrooms.
Cheese swap
You can replace some or all of the mozzarella/cheddar with:
Monterey Jack
Pepper Jack
Oaxaca
Provolone
Mozzarella provides melt and stretch, while cheddar supplies stronger flavor.
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Cuisine Génial
Recipe Q&A
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it. Frozen spinach contains more released moisture, so this step is especially important.
Can I use canned mushrooms?
Yes, but drain them extremely well and pat them dry. Fresh mushrooms generally give better texture and flavor.
Why did my quesadillas become soggy?
Usually because the mushrooms/spinach retained too much water. Cook the mushrooms until their liquid has evaporated and let the filling steam off before assembling.
Can I make these without oil?
Yes. Oil isn’t essential, although a very light coating helps the tortillas brown and crisp.
Can I make them in an air fryer?
Yes. Assemble the quesadillas and air-fry at approximately 375°F/190°C for 6–10 minutes, flipping halfway. Watch closely because tortilla thickness and air-fryer models vary.
Can I prepare them ahead?
Yes. Prepare the filling ahead and refrigerate it. Assemble the quesadillas shortly before baking for the best texture.
How long do leftovers last?
Refrigerate cooked quesadillas in an airtight container and use within about 2 days. Reheat in an oven or air fryer to restore crispness rather than relying solely on the microwave.
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Cheryl’s Cooking
Can I freeze them?
Yes. Cool completely, wrap individually, and freeze. Reheat from frozen in an oven or air fryer until hot and crisp.
What should I serve with them?
Good options include fresh salsa, guacamole, sour cream/Greek yogurt, lime and a simple salad.
Can children eat them?
Generally yes, provided they tolerate the ingredients. Leave out chili flakes/jalapeño for a mild version.
Are they vegetarian?
Yes, the basic recipe is vegetarian. Check the cheese if you require strict vegetarian/animal-rennet-free cheese.
Are they vegan?
Not as written because mozzarella and cheddar are dairy-based. Use vegan cheese and verify that the tortillas are vegan.
Can I make them healthier?
You can use whole-wheat tortillas, reduce the cheese somewhat, increase the spinach and mushrooms, and add black beans for extra fiber and protein. Keep in mind that reducing cheese also reduces some of the recipe’s protein and calcium.
Best texture tip: Cook the mushrooms until the pan is almost completely dry before adding the spinach. That’s the single most important step for getting the crisp, golden quesadilla shown in your picture.