Keto Baked Spinach Mushroom Quesadillas

🌮 Ingredients (serves 2–3)

• 4 keto tortillas (low-carb almond or coconut flour)

• 1 tbsp olive oil or butter

• 1 cup mushrooms, thinly sliced

• 1½ cups fresh spinach, chopped

• 1 clove garlic, minced

• 1½ cups shredded mozzarella or Mexican-blend cheese

• ½ tsp cumin

• ½ tsp paprika

• Salt & black pepper, to taste

Optional add-ins: chili flakes, oregano, olives

🍳 Instructions

1. Preheat oven
   Preheat to 190°C / 375°F. Line a baking tray with parchment paper.

2. Cook filling
   Heat oil in a pan.
   Sauté mushrooms until browned.
   Add garlic and spinach, cook until wilted.
   Season with cumin, paprika, salt, and pepper.
   Let cool slightly.

3. Assemble quesadillas

   • Place tortillas on tray

   • Sprinkle cheese on one half

   • Add spinach-mushroom filling

   • Top with more cheese

   • Fold tortillas over

4. Bake
   Bake for 12–15 minutes, flipping once halfway, until golden and crispy.

5. Serve
   Slice and enjoy hot.