Baked Spinach Mushroom Quesadillas

Ingredients:

• 4 large flour tortillas
• 1 cup fresh spinach (washed and chopped)
• 1 cup mushrooms (sliced)
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup cream cheese (softened)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 teaspoon cumin (optional)
• Cooking spray or a little oil for brushing the tops of tortillas

Instructions:

1. Prepare the Filling:
   • Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they release moisture and become tender.
   • Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted. Stir in the garlic powder, cumin, salt, and pepper. Set aside to cool.
2. Assemble the Quesadillas:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Spread a thin layer of cream cheese on each tortilla.
   • Evenly distribute the spinach and mushroom mixture on half of each tortilla.
   • Sprinkle shredded cheese over the filling, then fold the tortillas in half to enclose the filling.
3. Bake:
   • Lightly spray both sides of the folded quesadillas with cooking spray or brush with a little olive oil.
   • Place them on the baking sheet and bake for 10-12 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
4. Serve:
   • Cut into wedges and serve with salsa, guacamole, or sour cream.