Spinach and Mushroom Quesadillas

Choosing Tortillas:
- Opt for whole wheat tortillas to increase fiber content and make the quesadillas more filling. You can also use low-carb or gluten-free tortillas depending on dietary preferences.
Cooking the Filling:
- Sautéing the onions and garlic first adds a flavorful base to the filling. Cooking the mushrooms until browned and adding spinach last ensures that the vegetables retain their texture and flavor.
Melting the Cheese:
- Use reduced-fat Mexican blend cheese for a gooey, cheesy filling that is lower in fat compared to full-fat cheese. Distribute the cheese evenly to ensure it melts uniformly inside the quesadilla.
Crisping the Quesadillas:
- Cooking the quesadillas in a non-stick skillet or griddle with cooking spray helps achieve a crispy exterior without excessive oil. Pressing down gently with a spatula while cooking ensures even browning and helps seal the quesadilla.
Customizing and Serving:
- Serve the quesadillas immediately while they are hot and crispy. Pair with salsa, guacamole, or low-fat sour cream for added flavor and texture. These quesadillas can also be made ahead and reheated in a toaster oven for a quick meal or snack.