Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

Ingredients

 4 large flour tortillas

 8 oz (225 g) cremini or button mushrooms, sliced

 4 cups fresh baby spinach

 1 1/2 cups shredded mozzarella or Monterey Jack cheese

 2 cloves garlic, minced

 2 tbsp butter or olive oil

 1/2 tsp dried oregano

 Salt and freshly cracked black pepper, to taste

Instructions

1. Sauté Filling: Heat 1 tablespoon of butter or oil in a skillet over medium-high heat. Add sliced mushrooms and cook for 5–6 minutes until browned. Add minced garlic and spinach, sautéing for another 2 minutes until the spinach wilts. Season with oregano, salt, and pepper, then transfer the mixture to a plate.

2. Assemble Quesadillas: Clean the skillet and reduce heat to medium. Melt a little butter or brush with oil. Place a tortilla in the skillet, sprinkle a layer of cheese over one half, top with the mushroom-spinach filling, and add another layer of cheese on top.

3. Fold & Cook: Fold the tortilla over to form a half-moon. Cook for 2–3 minutes per side, flipping carefully, until the tortilla is golden brown, crispy, and the cheese is completely melted.

4. Serve: Repeat with the remaining tortillas and filling. Slice each quesadilla into wedges and serve warm.