Ingredients

• 1 tablespoon olive oil
• ½ red onion, chopped
• Salt, to taste
• 8 to 10 ounces cremini mushrooms, thinly sliced
• 6 ounces baby spinach, roughly chopped
• ½ small lime, juiced
• 2 ½ cups shredded Jack or cheddar cheese, divided
• 2 ripe avocados, thinly sliced
• 4 medium whole wheat tortillas
• Jarred red salsa, for serving

Instructions

1. Sauté the Vegetables:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped red onion and a pinch of salt, stirring occasionally until the onions become translucent.
   • Stir in the sliced mushrooms and cook until they soften and develop a golden color (about 6 minutes).
   • Add half of the spinach, letting it wilt slightly before adding the rest. Continue cooking until the spinach is fully wilted and any excess moisture has evaporated (about 2–3 minutes).
   • Season with salt, pepper, and a splash of lime juice, then remove from heat.
2. Assemble the Quesadillas:
   • Sprinkle 1 cup of shredded cheese evenly across half of each tortilla.
   • Distribute the spinach and mushroom mixture over the cheese.
   • Layer the avocado slices on top, then sprinkle the remaining 1 cup of cheese over the filling.
   • Fold the empty side of the tortilla over the toppings, pressing gently to seal.
3. Cook the Quesadillas:
   • Heat a medium or large skillet (preferably cast iron) over medium heat.
   • Place one or two quesadillas in the pan at a time, cooking for a few minutes until the bottom is golden brown.
   • Flip carefully with a spatula and immediately sprinkle some of the remaining cheese over the hot, crispy side. Let it melt as the other side cooks for another few minutes.
   • Flip again to let the cheese crisp up for a final minute before removing from heat.
4. Serve:
   • Transfer the cooked quesadillas to a cutting board and allow them to cool slightly.
   • Slice each quesadilla into three triangles using a sharp knife or pizza cutter.
   • Serve warm with red salsa on the side.

Nutrition