Spinach and Mushroom Quesadillas
Ingredients:
8 flour tortillas
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1 cup shredded cheese (such as mozzarella or cheddar)
1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
Sour cream or salsa, for serving (optional)
Directions:
Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms and cook until they are tender, about 5-7 minutes. Stir in the chopped spinach, cumin, paprika, salt, and pepper. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat.
Prepare the Quesadillas:
Lay a tortilla flat on a clean surface. On one half of the tortilla, sprinkle a generous amount of shredded cheese, then add a portion of the spinach and mushroom mixture on top of the cheese. Sprinkle a little more cheese on top of the mixture, then fold the tortilla over to cover the filling.
Cook the Quesadillas:
Heat a non-stick skillet over medium heat. Carefully place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
Slice and Serve:
Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges. Serve warm with sour cream or salsa, if desired.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approx. 250 kcal per quesadilla | Servings: 4