Spinach and Mushroom Quesadillas

Sauté the Vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms are tender and have released their moisture.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted.
Season the mixture with salt and pepper to taste.
Remove the skillet from heat and set the vegetable mixture aside.
Assemble the Quesadillas:
If using, lightly brush one side of each tortilla with olive oil.
Place one tortilla, oil side down, on a clean surface or plate.
Spread 1/4 cup of shredded mozzarella cheese evenly over the tortilla.
Add a portion of the spinach and mushroom mixture on top of the cheese.
Sprinkle another 1/4 cup of shredded mozzarella cheese over the vegetables.
Top with another tortilla, oil side up, to form a quesadilla. Repeat for the remaining tortillas and filling.
Cook the Quesadillas:
Heat a large skillet or griddle over medium heat.
Carefully place one assembled quesadilla onto the hot skillet.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Remove the quesadilla from the skillet and repeat with the remaining quesadillas.
Serve:
Cut each quesadilla into wedges.
Serve warm with your favorite dipping sauces such as salsa, sour cream, or guacamole.
Enjoy Your Spinach and Mushroom Quesadillas: These quesadillas are a delightful combination of flavors and textures, featuring the earthiness of mushrooms, the freshness of spinach, and the gooey goodness of melted mozzarella cheese. Perfect as a quick and nutritious meal or snack, they are sure to become a favorite in your household. Whether you’re looking for a vegetarian option or simply a delicious and easy-to-make dish, these spinach and mushroom quesadillas will not disappoint.