Ingredients

  • 4 flour tortillas (8 inches)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 2 cups fresh spinach, chopped
  • 1½ cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning

Instructions

  1. Preheat the oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook the vegetables: Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5–6 minutes until softened.
  3. Add spinach: Stir in garlic and spinach. Cook for another 2 minutes until the spinach wilts and excess moisture evaporates. Season with salt, pepper, and Italian seasoning.
  4. Fill the tortillas: Sprinkle mozzarella and cheddar over half of each tortilla. Add the spinach-mushroom mixture, then fold each tortilla in half.
  5. Bake: Arrange the quesadillas on the baking sheet and bake for 8–10 minutes, flipping halfway through, until golden and crispy.
  6. Slice and serve: Let them cool for 1–2 minutes, cut into wedges, and serve warm.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4

Tip: Squeeze or cook off excess moisture from the spinach and mushrooms to keep the tortillas crispy. Serve with salsa, Greek yogurt, or a fresh side salad.