Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups mushrooms, sliced
- 3 cups fresh spinach leaves
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups shredded mozzarella or Monterey Jack cheese
- 8 large flour tortillas
- Cooking spray or melted butter
Optional Garnishes:
- Sour cream
- Salsa
- Guacamole
Instructions:
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the mushrooms and sauté until golden and tender, about 5-7 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes. Season with garlic powder, smoked paprika, salt, and pepper. Remove from heat and set aside.
- Assemble the Quesadillas:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Lay out four tortillas and evenly distribute the mushroom and spinach mixture over each.
- Sprinkle cheese on top of the filling and cover with the remaining tortillas. Press gently to secure.
- Bake the Quesadillas:
- Place the assembled quesadillas on the prepared baking sheet. Lightly brush the tops with melted butter or spray with cooking spray.
- Bake for 8-10 minutes, then flip the quesadillas and bake for another 5-7 minutes, or until golden brown and crispy.
- Serve:
- Let the quesadillas cool for a minute, then slice into quarters or wedges. Serve warm with sour cream, salsa, or guacamole.
Tips:
- Add cooked chicken or black beans for extra protein.
- Use whole wheat or gluten-free tortillas to adapt to dietary preferences.