Spinach and Mushroom Quesadillas - Page 2

Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until onions are translucent and garlic is fragrant, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-6 minutes.
- Stir in baby spinach leaves and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Assemble the Quesadillas:
- Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray.
- Place one tortilla on the skillet. Sprinkle 1/4 cup of shredded cheese evenly over the tortilla. Spoon a quarter of the spinach-mushroom filling over half of the tortilla. Fold the other half of the tortilla over the filling, creating a half-moon shape.
- Press down gently with a spatula and cook for 2-3 minutes, or until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for an additional 2-3 minutes, or until the cheese is melted and the tortilla is golden brown and crispy. Repeat with the remaining tortillas and filling.
Serve:
- Remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges. Serve hot, optionally with salsa, guacamole, or low-fat sour cream on the side.