Mushroom and Spinach Quesadillas

Sauté the mushrooms

Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2–3 minutes, then stir and continue cooking for another 2–3 minutes until deeply golden and any released liquid has fully evaporated — don't rush this step, as browning builds the most flavour.

Add garlic and spinach

Reduce the heat to medium. Push the mushrooms to one side, add the garlic to the cleared space, and cook for 30 seconds until fragrant. Add the spinach and toss everything together, stirring for 1–2 minutes until the spinach is fully wilted. Season generously with salt and freshly ground black pepper, then transfer the filling to a bowl and wipe the pan clean.

Assemble the quesadillas

Lay the tortillas flat on a clean surface. Spread the mushroom and spinach filling evenly over one half of each tortilla, then sprinkle a generous layer of grated cheese on top of the filling. Fold the bare half over to enclose, pressing down gently.

Cook until golden and melted

Return the pan to medium heat — no extra oil needed. Cook the quesadillas one or two at a time for 2–3 minutes per side, pressing lightly with a spatula, until each side is deep golden and crisp and the cheese is fully melted. Adjust the heat if they're browning too quickly.

Slice and serve

Transfer to a cutting board and cut each quesadilla into 3 wedges. Serve immediately with the salsa on the side for dipping.