Baked Spinach Mushroom Quesadillas

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced
• 4 cups fresh spinach (or about 1 cup frozen spinach, thawed and drained)
• Salt and pepper, to taste
• 1 teaspoon cumin
• 1 teaspoon chili powder (optional)
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or Monterey Jack)
• 8 large flour tortillas
• Cooking spray or olive oil (for brushing)

Instructions:

1. Prepare the Filling:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
• Add the garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms release their moisture and become golden.
• Stir in the fresh spinach and cook until wilted (or if using thawed frozen spinach, just warm it through). Season with salt, pepper, cumin, and chili powder (if using). Remove from heat and set aside.

1. Assemble the Quesadillas:

• Lay out 4 tortillas. Evenly distribute the spinach and mushroom filling over each tortilla, then top each with shredded cheese.
• Place another tortilla on top of each to create a quesadilla sandwich.

1. Bake the Quesadillas:

• Place the quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or spray with cooking spray.
• Bake for 10-12 minutes, flipping halfway through, until the tortillas are golden and crispy, and the cheese is melted.

1. Serve:

• Let the quesadillas cool for a minute or two, then slice into wedges.
• Serve with salsa, sour cream, guacamole, or your favorite dipping sauce.

Enjoy your crispy and flavorful baked spinach mushroom quesadillas!