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Ingredients:
– 4 large tortillas (whole wheat or flour)
– 1 cup fresh spinach leaves, chopped
– 1 cup sliced mushrooms (button, cremini, or shiitake)
– 1/2 cup shredded cheese (Monterey Jack, Cheddar, or a blend)
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: sour cream, salsa, avocado, or cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in chopped spinach and cook until wilted. Season with salt and pepper.
5. In a separate pan or griddle, warm tortillas over medium heat for about 30 seconds on each side.
6. Spoon about 1/4 cup of the spinach-mushroom mixture onto half of each tortilla, followed by 1/4 cup shredded cheese.
7. Fold tortillas in half to enclose filling. Place quesadillas on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until tortillas are crispy and cheese is melted.
9. Cut into wedges and serve hot with your desired toppings.
Tips and Variations:
– Use leftover cooked mushrooms or spinach for added convenience.
– Add diced chicken, steak, or beans for extra protein.
– Experiment with different types of cheese, such as feta or goat cheese.
– Serve with a side of salsa, guacamole, or a green salad.