Speedy Spinach and Mushroom Quesadillas

1Ingredients

• 8 countLarge flour tortillas
• 5 ozFresh spinach
• 8 ozSliced cremini mushrooms
• 2 cupsShredded Monterey Jack cheese
• 1 tablespoonOlive oil
• 0.5 teaspoonGarlic powder
• 0.3 teaspoonSalt
• 0.1 teaspoonBlack pepper

2Instructions

1. 1

   Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and lightly browned.

   ⏱ 7 min
2. 2

   Add the fresh spinach to the skillet with the mushrooms. Continue to cook, stirring frequently, until the spinach completely wilts, which should take about 2-3 minutes. Season the mixture with garlic powder, salt, and pepper. Remove the vegetable mixture from the skillet and set it aside in a bowl.

   ⏱ 5 min
3. 3

   Wipe the skillet clean with a paper towel. Return the skillet to medium heat. Place one flour tortilla flat in the skillet. Sprinkle approximately half a cup of the shredded Monterey Jack cheese evenly over the entire surface of the tortilla.

   ⏱ 1 min
4. 4

   Spoon about one-quarter of the prepared spinach and mushroom mixture over only one half of the cheese-covered tortilla.

   ⏱ 1 min
5. 5

   Carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Cook the quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is fully melted and bubbling.

   ⏱ 6 min
6. 6

   Carefully transfer the cooked quesadilla from the skillet to a cutting board. Slice it in half or into wedges for serving. Repeat steps 3-5 with the remaining tortillas, cheese, and vegetable mixture to make three more quesadillas. Serve immediately with your favorite toppings.

   ⏱ 1 min