Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Cook until softened and translucent, about 4–5 minutes.

Add sliced mushrooms to the skillet and a light pinch of black pepper. Cook until the mushrooms give off their liquid and it evaporates, about 6–8 minutes. Stir in minced garlic for the last minute.

Lower the heat slightly and add the baby spinach in batches, stirring until wilted, about 2–3 minutes.

Drain any excess moisture by pressing with a spoon or sliding the mixture onto paper towels.

Return the spinach-mushroom mix to the skillet off heat and stir in smoked paprika, cumin, and cream cheese until melted. Adjust salt and pepper to taste.

Lay out four tortillas and sprinkle a thin layer of the shredded cheeses on each tortilla.

Spoon filling over the cheese and top with more cheese. Cover with the second tortilla and press down gently.

Brush each quesadilla with remaining olive oil or spray with cooking spray, then place them on the prepared baking sheet.

Bake for 8–10 minutes, flipping halfway through, until both sides are golden.

Let the quesadillas sit for 2–3 minutes, then slice each into 4 wedges and serve warm.