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Ingredients
– 4 large tortillas
– 1 cup fresh spinach leaves, chopped
– 1 cup sliced mushrooms (button, cremini, or shiitake)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheese (Monterey Jack, Cheddar, or a blend)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional toppings: sour cream, salsa, diced tomatoes, avocado
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add chopped spinach and cook until wilted, about 1-2 minutes.
5. In a large bowl, combine cooked mushroom-spinach mixture, shredded cheese, and Parmesan cheese.
6. Place a tortilla on a flat surface and spoon about 1/4 cup of the cheese-mushroom mixture onto half of the tortilla.
7. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
8. Place quesadillas on a baking sheet lined with parchment paper.
9. Bake for 12-15 minutes, or until tortillas are crispy and cheese is melted.
10. Cut into wedges and serve hot with desired toppings.
Nutrition Information (per serving)
– Calories: 320
– Protein: 15g
– Fat: 12g
– Saturated Fat: 6g
– Cholesterol: 20mg
– Carbohydrates: 35g
– Fiber: 4g
– Sugar: 5g
– Sodium: 350mg
Tips and Variations
– Use fresh spinach for the best flavor and texture.
– Add diced chicken or beans for added protein.
– Experiment with different types of cheese, such as feta or goat cheese.
– Add some heat with diced jalapeños or red pepper flakes.
– Serve with a side of salsa or guacamole for extra flavor.