Ingredients
Scale
- 8 medium flour tortillas
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- Optional: 1 teaspoon red pepper flakes for a kick
If you’re out of mozzarella, feel free to use cheddar or Monterey Jack. For a gluten-free option, substitute with corn tortillas. The feta adds a tangy flavor that cuts through the richness, but you can also use goat cheese for a creamier texture.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3 minutes.
- Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-7 minutes.
- Stir in the spinach, cumin, and smoked paprika. Cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Remove from heat.
- Place a tortilla on a flat surface and sprinkle a generous amount of mozzarella and feta cheese over half of the tortilla. Spoon the spinach mushroom mixture over the cheese, then fold the tortilla in half, pressing gently to seal.
- Repeat with the remaining tortillas.
- Brush the tops of the quesadillas with the remaining olive oil and place them on the prepared baking sheet.
- Bake in the preheated oven for about 10-12 minutes, turning halfway through, until the tortillas are golden and crispy.
- Remove from the oven and let them cool slightly before cutting into wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International