Spinach and Mushroom Quesadilla with Tomato Salsa

Instructions

1. 1

   Sauté the aromatics and mushrooms

   • Heat olive oil in a large non-stick skillet over medium heat.
   • Add the chopped onion and cook, stirring occasionally, until softened, 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.
   • Stir in the cumin powder and chili powder, and cook for another 30 seconds until fragrant.
2. 2

   Wilt the spinach and finish the filling

   • Add the fresh spinach to the skillet in batches, stirring until it has completely wilted, about 2-3 minutes.
   • Continue to cook for another minute to evaporate any excess moisture. The filling should be relatively dry.
   • Remove the skillet from the heat. Stir in the salt, black pepper, and fresh lime juice.
   • Transfer the filling to a bowl and set aside.
3. 3

   Assemble and cook the quesadillas

   • Wipe the skillet clean and return it to medium heat. Place one tortilla flat in the pan.
   • Sprinkle about 1/4 cup of shredded cheese over the entire tortilla.
   • Spoon one-fourth of the spinach and mushroom filling over one half of the tortilla.
   • Top the filling with another 1/4 cup of cheese.
   • Fold the empty half of the tortilla over the filling to create a half-moon shape.
   • Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted.
   • Slide the quesadilla onto a cutting board and repeat with the remaining tortillas and filling.
4. 4

   Serve

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