Quesadillas de Champiñones y Espinaca (Mushroom and Spinach Quesadillas)

Method

1. 1

   Heat the olive oil in a large skillet over medium heat and cook the onion and garlic until soft, about 3 minutes.

2. 2

   Add the mushrooms and cook, stirring occasionally, until they release their liquid, it evaporates, and they start to brown, about 8 minutes.

   💡 Resist stirring constantly — letting the mushrooms sit is what browns them instead of just stewing them.

3. 3

   Stir in the spinach and cook just until wilted, about 1 minute. Season with salt and pepper, then let the filling cool slightly.

4. 4

   Lay a tortilla flat, scatter cheese over one half, spoon on a quarter of the mushroom mixture, top with more cheese, and fold over.

5. 5

   Wipe out the skillet and cook each folded quesadilla over medium heat until golden and crisp, about 3 minutes per side.

6. 6

   Cut into wedges and serve with salsa on the side.