Cheesy Spinach and Mushroom Quesadilla 🧀✨

 New Recipe

 Cheesy Spinach and Mushroom Quesadilla 🧀✨

Ingredients:

• For the filling:

  • 1 tbsp olive oil
  • 1 cup sliced mushrooms (button, cremini, or your choice)
  • 1 cup fresh spinach, chopped
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper

• For assembly:

  • 4 large flour tortillas
  • 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
  • 2 tbsp butter, softened

• For garnish and serving:

  • Sour cream
  • Salsa or pico de gallo
  • Guacamole
  • Fresh cilantro (optional)

---

Instructions:

1. Prepare the filling:

   • Heat olive oil in a skillet over medium heat.
   • Add mushrooms and sauté for 5-6 minutes until golden brown.
   • Stir in spinach, garlic powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until the spinach is wilted. Remove from heat and set aside.

2. Assemble the quesadillas:

   • Lay a tortilla flat on a work surface.
   • Sprinkle a thin layer of shredded cheese over half the tortilla.
   • Add a layer of the spinach and mushroom mixture.
   • Top with another thin layer of cheese, then fold the tortilla in half. Repeat with the remaining tortillas.

3. Cook the quesadillas:

   • Heat a nonstick skillet or griddle over medium heat.
   • Lightly butter one side of the quesadilla and place it butter-side down in the skillet.
   • Cook for 2-3 minutes per side, pressing gently with a spatula, until the cheese is melted and the tortilla is golden brown and crispy.

4. Serve:

   • Slice each quesadilla into wedges and serve hot with sour cream, salsa, guacamole, and a sprinkle of fresh cilantro if desired.

---

Optional Variations:

• Protein Boost: Add cooked chicken, shrimp, or crumbled bacon to the filling.
• Veggie Twist: Include diced bell peppers, caramelized onions, or roasted zucchini.
• Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce inside the quesadilla.