Crispy Mushroom, Spinach, And Avocado Quesadillas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 red onion, chopped
• salt
• 8 -10 ounces mushrooms (creminis, aka baby bellas, thinly sliced)
• 6 ounces baby spinach, roughly chopped
• 1/2 small lime, juiced
• 2 1/2 cups monterey jack cheese or 2 1/2 cups cheddar cheese, divided
• 2 avocados, cut into thin slices
• 4 medium whole wheat tortillas
• salsa

Recipe

• 1 in a large skillet over medium heat, heat oil until shimmering.
• 2 add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
• 3 add half the spinach mixture, let it wilt a little, and then add the second.
• 4 cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. season with salt and pepper and a splash of lime juice. remove from heat.
• 5 divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
• 6 divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
• 7 top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. press the empty tortilla halve over the toppings.
• 8 heat a medium to large skillet on the stove over medium heat.
• 9 place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
• 10 immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
• 11 flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
• 12 let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
• 13 serve with salsa.