Add the onions and mushrooms and cook over medium heat until they brown.
Add the minced garlic and cook for another minute.
incorporate the cumin, chili powder, oregano, and chicken. Stir everything until the spices are evenly mixed throughout.
Add salt and pepper (to taste).
Add spinach and cook until it’s slightly wilted.
One-by-one lay out each tortilla and spread an even layer of cheese over half of it. cover the cheese with a layer of the chicken and vegetable mixture. Finish off with another layer of cheese and then fold the tortilla in half.
Use a tortilla or panini press to cook each quesadilla for approximately 2 minutes, or until the cheese starts to melt out the edges.