Mouthwatering Mushroom and Spinach Quesadillas Recipe

Ingredients

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced (such as cremini or button)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or a Mexican blend)
• 4 large flour tortillas
• 2 tablespoons olive oil
• 1 teaspoon cumin powder
• to taste salt and pepper
• optional salsa and sour cream for serving

Instructions

1. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, sauté the diced onion until translucent, about 3-4 minutes.
2. Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and start to brown.
3. Stir in the chopped spinach and cumin powder, and cook until the spinach is wilted, about 2 minutes. Season with salt and pepper to taste. Remove the skillet from heat.
4. In another skillet, heat 1 tablespoon of olive oil over medium-low heat.
5. Place one tortilla in the skillet and sprinkle half of the shredded cheese over one half of the tortilla.
6. Layer half of the mushroom and spinach mixture on top of the cheese, then fold the tortilla in half. Cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.
7. Repeat the process with the remaining tortillas and filling.
8. Remove from the skillet and let them cool slightly before slicing into wedges.