Ingredients:
– 4 tortillas (8 inch)
– 1 cup shredded mozzarella cheese
– 1 cup shredded cheddar cheese
– 3 cups roughly chopped spinach
– 8 ounces sliced mushrooms
– Olive oil (optional, enough to lightly coat the tortillas)
– Salt and pepper to taste
– Optional: garlic powder or onion powder for extra flavor
#### Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Sauté the Vegetables:
– In a skillet over medium heat, add a little olive oil if desired.
– Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are tender and any moisture has evaporated.
– Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until the spinach is wilted. Season with salt, pepper, and any optional seasonings you like. Remove from heat and let it cool slightly.
3. Prepare the Tortillas:
– If you’re using olive oil, lightly brush one side of each tortilla with olive oil. This will help them crisp up in the oven.
4. Assemble the Quesadillas:
– On the un-oiled side of two tortillas, evenly distribute half of the mozzarella and cheddar cheese.
– Spoon the sautéed spinach and mushroom mixture over the cheese.
– Top with the remaining cheese and place the other two tortillas on top, oiled side facing up.
5. Bake the Quesadillas:
– Place the quesadillas on a baking sheet. Bake in the preheated oven for about 10-15 minutes, or until the tortillas are golden and crispy, and the cheese is melted.
6. Slice and Serve:
– Remove the quesadillas from the oven and let them cool for a minute. Cut them into wedges and serve warm. You can pair them with salsa, guacamole, or sour cream if desired.
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