Mushroom and Spinach Quesadilla

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 flour tortillas (8-inch)
• 12 oz, sliced cremini mushrooms
• 4 cups packed fresh baby spinach
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded pepper jack cheese
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1, finely diced shallot
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp butter
• 1/3 cup for serving sour cream or Mexican crema

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat until shimmering. Add the sliced mushrooms in a single layer and cook undisturbed for 3 minutes so they brown deeply on one side.
2. 2Stir in the diced shallot and minced garlic, season with salt, pepper, and oregano, and continue cooking 4 to 5 minutes until the mushrooms release their liquid and turn golden and meaty.
3. 3Add the baby spinach by the handful, tossing constantly until it wilts completely and any excess moisture evaporates, about 2 minutes; taste and adjust seasoning, then transfer the mixture to a plate to cool slightly.
4. 4Wipe the skillet clean and return it to medium heat with a small knob of butter.
5. 5Scatter a mix of mozzarella and pepper jack over half of a tortilla, spoon a generous mound of the mushroom-spinach filling on top, then finish with a little more cheese.
6. 6Fold the tortilla closed and place it in the buttered skillet. Cook 2 to 3 minutes per side, pressing gently with the spatula, until both sides are crisp and mahogany-brown and cheese stretches when you lift an edge.
7. 7Repeat with the remaining tortillas and filling, adding a fresh bit of butter between batches if the pan looks dry.
8. 8Rest each quesadilla briefly on a cutting board so the filling settles, then cut into triangles that reveal the earthy mushrooms and bright spinach against the white cheese pull.
9. 9Serve hot with a swirl of crema or sour cream for cool contrast against the savory sear.