Crispy Mushroom, Spinach, and Avocado Quesadillas

Recipe by AmyZoe
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet over medium heat, heat oil until shimmering.
  • 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.
  • Add half the spinach mixture, let it wilt a little, and then add the second.
  • 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.
  • Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
  • Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
  • Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
  • Heat a medium to large skillet on the stove over medium heat.
  • Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
  • 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.
  • Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
  • 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.
  • Serve with salsa.
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