Baked Mushroom Quesadillas

Sheet pan mushroom quesadillas on a plate with salsa.

5 from 1 vote

When you cook this baked mushroom quesadilla recipe on a sheet pan in the oven, they will all be ready at the same time. The mushroom filling with kale, garlic and jalapeños is made on the stovetop before assembling the quesadillas.

Prep Time5

Cook Time18

Total Time23

Course: Appetizers & Snacks

Cuisine: Mexican, Tex-Mex

Servings:

Author: Paige Adams

Ingredients

1 tablespoon vegetable oil or olive oil
1 pound white mushrooms or cremini mushrooms, sliced
1 jalapeno, deseeded and minced
1 garlic clove, minced
2 scallions, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup chopped kale leaves
Juice of 1 lime
4 flour tortillas (8-inch diameter)
1 cup shredded Mexican blend cheese
1 tablespoon chopped cilantro
Salsa for serving

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Warm the oil in a large skillet or sauté pan over medium high heat. Sauté the mushrooms until they start browning, about 5 minutes. (The pan will be very full at first, but the mushrooms will get smaller as they sauté.)
Stir in the jalapeños, garlic, scallions, salt and pepper. Continue sautéing for 2-3 minutes until the mushrooms are fragrant and have browned more.
Fold in the kale and squeeze in the lime juice. As you stir the filling, the kale leaves will soften in a few minutes.
To assemble the quesadillas, place 4 tortillas on the baking sheet. Sprinkle cheese one half of each of the tortillas. Spoon the mushroom-kale filling on top, avoiding the liquid in the bottom of the pan. Then sprinkle with additional cheese and chopped cilantro. (You will need 1/4 cup cheese total for each quesadilla.) Fold over the tortillas, gently pressing them down.
Bake the quesadillas for 10-12 minutes flipping them over halfway through baking. They should be lightly browned with melted cheese.
Cut into wedges and serve with salsa.

Notes

If you don’t like cilantro, leave it out.

To make mushroom quesadillas without kale, increase the amount of cheese in each quesadilla from 1/4 cup to 1/3-1/2 cup cheese.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 400-degree F oven for 10 minutes, flipping over halfway through baking. It’s best to reheat them in the oven and not in the microwave.

To freeze the quesadillas up to 1 month, place a piece of parchment paper or wax paper in between each one to prevent them from sticking together. Then freeze them in the same airtight container. Reheat frozen quesadillas in a 400-degree F oven for 12-14 minutes, flipping over halfway through baking.

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