Spinach And Mushroom Quesadillas With Salsa

• 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

1. To make salsa, mix all ingredients together in a small bowl. Season to taste and set aside.
2. 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.
3. 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.
4. 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.

salsa, tomatoes, red onion, cilantro, long green chili, lime, mushroom quesadillas, olive oil, onion, garlic, red chili, mushrooms, baby spinach, flour tortillas, chihuahua cheese, jalapeufos, basil, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/28049 (may not work)