Spinach And Mushroom Quesadillas With Salsa - cooking recipe

Ingredients

None None Salsa
2 None tomatoes, chopped
1/2 None small red onion, chopped
2 tbsp cilantro, chopped
1 None long green chili, chopped
1/2 None lime, juiced
None None Spinach and Mushroom Quesadillas
2 tbsp olive oil, plus extra for brushing
1 None onion, chopped
2 cloves garlic, crushed
1 None red chili, finely chopped
9 oz mushrooms, sliced
3.5 oz baby spinach
8 None flour tortillas
2 cup chihuahua cheese, shredded
2.75 oz pickled sliced jalapenos, drained
1/4 cup basil, coarsely chopped, plus extra, to serve
None None Lime wedges, to serve

Preparation

To make salsa, mix all ingredients together in a small bowl. Season to taste and set aside.
In a frying pan on high, heat oil. Saute onion, garlic and chili 2-3 minutes, until tender. Add mushrooms and saute 5-6 minutes, until softened. Remove from heat. Add spinach and toss until wilted.
Place 1 tortilla on a work surface. Brush with a little olive oil and turn over. Spread with 1/4 of the vegetable mixture, cheese, jalapenos and basil. Top with a second tortilla and brush top with olive oil. Repeat with remaining ingredients.
Heat a large non-stick frying pan on medium. Cook tortillas in batches 1 minute each side, until outside is golden and cheese is melted. Cut into wedges. Serve with salsa, extra basil and lime wedges.