A crispy tortilla filled with sautéed mushrooms, melting cheese, and a hint of spices, creating a simple yet gourmet experience.
Ingredients
Scale:
8 ounces mushrooms (sliced, such as cremini or button)
1 tablespoon olive oil
1 small onion (thinly sliced)
2 cloves garlic (minced)
1 cup Mexican cheese blend
4 flour tortillas (8-inch)
Salt to taste
Pepper to taste
1 cup spinach (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onions, sautéing until they are translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are golden brown and have released their moisture, about 5-7 minutes.
If using spinach, add it to the skillet and cook until wilted, about 2 minutes. Season the mixture with salt and pepper to taste.
Remove the mushroom mixture from the skillet and set aside. Wipe the skillet clean and reduce the heat to low.
Place a tortilla in the skillet and sprinkle half of it with cheese, followed by a generous portion of the mushroom mixture. Top with more cheese and fold the tortilla in half.
Cook for about 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.
Cut the quesadillas into wedges and serve hot with your favorite salsa or guacamole.
