Ingredients:
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (any variety you prefer)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
- Salt and pepper, to taste
- Cooking spray or extra olive oil for brushing
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Vegetables:
- In a skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and cook until they start to soften, about 5 minutes.
- Add the chopped spinach and cook until wilted, about 2 minutes.
- Season with garlic powder, onion powder, dried thyme (if using), salt, and pepper. Mix well and remove from heat.
- Assemble Quesadillas:
- Lay out 2 tortillas on a baking sheet lined with parchment paper or a lightly greased baking sheet.
- On one half of each tortilla, sprinkle some of the shredded cheese.
- Evenly distribute the spinach and mushroom mixture over the cheese.
- Top with a bit more shredded cheese.
- Fold the other half of the tortilla over to cover the filling.
- Bake:
- Lightly brush the tops of the quesadillas with cooking spray or a bit of olive oil.
- Bake in the preheated oven for about 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let cool for a minute or two.
- Cut into wedges and serve warm. Enjoy with salsa, sour cream, or your favorite dipping sauce.
