Instructions:
Prepare the Filling:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until it becomes translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook until they are browned and any liquid they release has evaporated.
Add the chopped spinach to the skillet and cook until wilted.
Season with salt, black pepper, and red pepper flakes if using.
Remove the filling from the skillet and set aside.
Assemble the Quesadillas:
Wipe the skillet clean and return it to medium heat.
Place one tortilla in the skillet and sprinkle 1/2 cup of shredded cheese evenly over the entire tortilla.
Spread half of the mushroom and spinach mixture evenly over the cheese.
Sprinkle an additional 1/2 cup of cheese over the filling.
Place another tortilla on top.
Cook the Quesadillas:
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling.
Serve:
Remove the quesadillas from the skillet and let them cool for a minute.
Cut into wedges and sprinkle with chopped fresh cilantro if desired.
Serve warm.
Enjoy your mushroom and spinach quesadillas!
