Mushroom and Spinach Quesadillas

1. Sauté the Vegetables

1. Heat the oil in a wide frying pan over medium-high heat.
2. Add the sliced mushrooms in an even layer and cook without moving for 3 to 4 minutes until they begin to brown.
3. Stir in the minced garlic, salt, and black pepper, cooking for another minute until fragrant.
4. Add the baby spinach in batches, tossing until completely wilted and any excess moisture has cooked off (about 2 minutes).
5. Transfer the cooked mushroom and spinach mixture to a plate and wipe the skillet clean.

2. Assemble and Cook the Quesadillas

1. Melt a dab of butter in the skillet over medium heat.
2. Place one tortilla flat in the pan. Scatter a quarter of the shredded cheese over one half of the tortilla, top with half of the mushroom-spinach mixture, and add another quarter of the cheese. Fold the empty half over to form a half-moon.
3. Cook for 2 to 3 minutes until the bottom is crisp and golden brown.
4. Carefully flip the folded tortilla over and cook the other side for another 2 minutes, until both sides are golden and the cheese is fully melted.
5. Repeat the process with the remaining tortilla, filling, and cheese.

3. Slice and Serve

1. Transfer the cooked quesadillas to a cutting board and let rest for 1 minute so the cheese sets slightly.
2. Cut each half-moon into 3 triangular wedges and serve warm immediately.