Spinach and Mushroom Quesadilla

Instructions

1. 1

   Sauté the Vegetables

   • Heat olive oil in a large (12-inch) non-stick skillet over medium heat.
   • Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
   • Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes. Avoid overcrowding the pan for best results.
   • Stir in the ground cumin and chili powder, and cook for 30 seconds until fragrant.
2. 2

   Wilt the Spinach and Finalize Filling

   • Add the fresh spinach to the skillet in batches, stirring continuously until it has completely wilted, which should take about 2-3 minutes.
   • Continue to cook for another minute to allow any excess moisture to evaporate. The filling should be relatively dry.
   • Season the mixture with salt and pepper. Taste and adjust if needed. Remove the filling from the skillet and set it aside in a bowl.
3. 3

   Assemble and Cook the Quesadillas

   • Wipe the skillet clean and return it to medium heat. Place a tortilla flat in the pan.
   • Sprinkle about 1/4 cup of shredded cheese over the entire surface of the tortilla.
   • Spoon one-fourth of the spinach and mushroom filling evenly over one half of the tortilla.
   • Sprinkle another 1/4 cup of cheese over the filling.
   • Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.
   • Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted and bubbly.
   • Carefully slide the quesadilla onto a cutting board. Repeat the process with the remaining tortillas and filling, adding a little butter to the pan for each one if desired for extra crispiness and flavor.
4. 4

   Serve

   • Let the quesadillas rest for a minute before cutting each one into 2 or 3 wedges.
   • Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.