Name: Spinach and mushroom quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Salsa; 2 tomatoes, chopped; 1/2 small red onion, chopped; 2 tablespoon chopped coriander; 1 long green chilli, chopped; 1/2 lime, juiced; 2 tablespoon olive oil, plus extra for brushing; 1 onion, chopped; 2 clove garlic, crushed; 1 birdseye chilli, finely chopped; 250 gram mushrooms, sliced; 100 gram packet baby spinach leaves; 8 flour tortillas; 8 bocconcini, thinly sliced; 1/4 cup pickled sliced jalapeno chillies, drained; 1/4 cup sliced basil leaves, plus extra, to serve; lime wedges, to serve

Ingredients

Salsa

2 tomatoes, chopped

1/2 small red onion, chopped

2 tablespoon chopped coriander

1 long green chilli, chopped

1/2 lime, juiced

2 tablespoon olive oil, plus extra for brushing

1 onion, chopped

2 clove garlic, crushed

1 birdseye chilli, finely chopped

250 gram mushrooms, sliced

100 gram packet baby spinach leaves

8 flour tortillas

8 bocconcini, thinly sliced

1/4 cup pickled sliced jalapeno chillies, drained

1/4 cup sliced basil leaves, plus extra, to serve

lime wedges, to serve

Method

1.In a frying pan on high, heat oil. Saute onion, garlic and chilli 2-3 minutes, until tender. Add mushrooms. Saute 5-6 minutes, until softened. Remove from heat. Toss spinach through until wilted.

2.To make salsa, mix all ingredients together in a small bowl. Season to taste and set aside.

3.Place 1 tortilla on a work surface. Brush with a little extra oil. Turn over. Spread one-half with one-eighth mushroom mixture, bocconcini, chillies and basil. Fold over. Repeat with remaining ingredients.

4.Heat a large non-stick frying pan on medium. Cook tortillas in batches 1 minute each side, until golden and cheese melts. Cut into wedges. Serve with salsa, extra basil and lime wedges.

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Ingredients

Method

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