Baked Spinach Mushroom Quesadillas: A Healthy and Flavorful Twist

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped red onion and sauté for 2-3 minutes until softened.
Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Stir in the garlic powder, onion powder, salt, and pepper, and cook for another minute.
Add the chopped spinach to the skillet and cook for 2-3 more minutes, just until the spinach wilts and reduces in volume. Remove from heat and set aside to cool slightly.
Step 2: Assemble the Quesadillas

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place one tortilla on the baking sheet. Sprinkle a generous amount of shredded cheese over half of the tortilla.
Add a portion of the sautéed spinach and mushroom mixture on top of the cheese, then sprinkle with a little more cheese for extra meltiness.
Fold the tortilla in half, pressing it down gently to secure the filling.
Repeat the process for the remaining tortillas.
Step 3: Bake the Quesadillas

Brush the tops of the folded quesadillas with the remaining olive oil to help them crisp up in the oven.
Place the quesadillas in the preheated oven and bake for 12-15 minutes, flipping them halfway through, until the tortillas are golden and crispy and the cheese has melted.
Step 4: Slice and Serve

Remove the quesadillas from the oven and allow them to cool for a minute before slicing into wedges.
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro for extra flavor.
Serving and Storage Tips: