Baked Spinach Mushroom Quesadillas

Ingredients

For the Quesadillas:

• 4 large flour tortillas (8-inch)

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 3 cups fresh spinach, roughly chopped

• 8 ounces mushrooms, sliced (baby bella or button mushrooms)

• 1 tablespoon olive oil (optional, for brushing tortillas)

For Seasoning:

• 1/4 teaspoon garlic powder

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• 1/8 teaspoon red pepper flakes (optional)

Instructions

1. Preheat oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare mushrooms: Place sliced mushrooms in a microwave-safe bowl and microwave for 2½ to 3 minutes to soften them. Drain any excess liquid and season with garlic powder, salt, and pepper. Set aside.

3. Prepare tortillas: Lightly brush one side of each tortilla with olive oil (if using) and place on the prepared baking sheet, oiled side down.

4. Layer ingredients: On half of each tortilla, layer in this order: half the mozzarella cheese, half the cheddar cheese, chopped spinach, seasoned mushrooms, then remaining cheeses on top.

5. Fold quesadillas: Fold the empty half of each tortilla over the filling to create a half-moon shape.

6. Bake: Bake for 6 minutes, then carefully flip each quesadilla over and bake for another 6-7 minutes until cheese is melted and tortillas are golden brown and crispy.

7. Cool and serve: Let cool for 2-3 minutes, then cut each quesadilla into wedges and serve hot.

Serves: 4 people
Total time: 25 minutes