Baked Spinach Mushroom Quesadillas

Baked Spinach Mushroom Quesadillas, Vegetarian Cheesy Quesadilla with mushrooms. Back to school lunches should be this good! | Back to school recipes, school lunches, vegetarian quesadilla, mushroom quesadillas #quesadilla #mushrooms #cheesy #vegetarian #comfortfood #backtoschool #schoollunch #Mexican #quesadillas #dbh#Bread#Flatbread
Baked Spinach Mushroom Quesadillas, Vegetarian Cheesy Quesadilla with mushrooms. Back to school lunches should be this good! | Back to school recipes, school lunches, vegetarian quesadilla, mushroom quesadillas #quesadilla #mushrooms #cheesy #vegetarian #comfortfood #backtoschool #schoollunch #Mexican #quesadillas #dbh#Bread#Flatbread

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!
Baked Spinach Mushroom Quesadillas , .

Baked Spinach Mushroom Quesadillas, Vegetarian Cheesy Quesadilla with mushrooms. Back to school lunches should be this good! | Back to school recipes, school lunches, vegetarian quesadilla, mushroom quesadillas #quesadilla #mushrooms #cheesy #vegetarian #comfortfood #backtoschool #schoollunch #Mexican #quesadillas #dbh#Bread#Flatbread

Total time: 30 minutes
Servings: 4 Servings

Ingredients :
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.

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