Ingredients:
8 flour tortillas (medium size)
2 cups fresh spinach, roughly chopped
1 ½ cups mushrooms, thinly sliced (button, cremini, or portobello)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
2 tablespoons olive oil (divided)
2 cloves garlic, minced
1 small onion, finely chopped
Salt and pepper, to taste
1 teaspoon cumin (optional)
1/2 teaspoon smoked paprika (optional)
Cooking spray or additional olive oil for brushing tortillas
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté the Filling:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and sauté for 2-3 minutes until they begin to soften.
Add the garlic and cook for another minute until fragrant.
Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the spinach and cook for an additional 2-3 minutes until wilted.
Season the mixture with salt, pepper, cumin, and smoked paprika (if using). Remove from heat and set aside.
Assemble the Quesadillas:
Lay out four tortillas on a flat surface. Sprinkle each tortilla with a layer of shredded cheese.
Divide the spinach and mushroom mixture evenly among the tortillas, spreading it over the cheese layer.
Top with another layer of cheese, then place another tortilla on top, pressing gently to secure.
Prepare for Baking:
Lightly brush the top of each quesadilla with olive oil or spray with cooking spray.
Place the quesadillas on the prepared baking sheet. Bake for 10-12 minutes, flipping them halfway through, until the tortillas are golden and crispy.
Serve:
Remove from the oven and let them cool for a minute before slicing into wedges.
Serve with sour cream, salsa, guacamole, or your favorite dipping sauce.