8 small flour tortillas
2 cups fresh spinach leaves, washed and chopped
2 cups mushrooms (e.g., cremini or shiitake), sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheese (e.g., Monterey Jack, cheddar, or a dairy-free alternative)
2 tablespoons olive oil
Salt and pepper to taste
Optional: Salsa, guacamole, or sour cream for serving
Instructions:
Sauté the Mushrooms and Onions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onions and sauté for about 2 minutes until they start to soften.
Add the sliced mushrooms and continue to cook for 5-7 minutes until the mushrooms are browned and have released their moisture.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Season with salt and pepper to taste. Remove from heat.
Assemble the Quesadillas:
Lay out four tortillas on a clean surface.
Sprinkle a portion of shredded cheese evenly on each tortilla.
Divide the sautéed mushroom mixture and chopped spinach among the tortillas.
Top with More Cheese:
Add another layer of shredded cheese on top of the mushroom and spinach mixture.
Close the Quesadillas:
Place the remaining four tortillas on top to create quesadilla “sandwiches.”
Cook the Quesadillas:
In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium heat.
Carefully place one quesadilla into the skillet and cook for about 2-3 minutes on each side, or until the tortillas are crispy and the cheese is melted.
Repeat with the remaining quesadillas.
Serve:
Cut the quesadillas into wedges and serve hot.
You can serve them with salsa, guacamole, or sour cream on the side for dipping, if desired.