Mushroom Spinach & Caramelised Onion Quesadilla

Ingredients

• 2 corn tortillas
• 100gms cremini mushrooms, sliced
• 50gms spinach, roughly chopped
• 1/2 large white onion, sliced
• 4 cloves garlic, 3 sliced and 1 minced
• 150gms of greek yoghurt
• 75-100gms of cheddar, grated (use as much or as little as you like)
• salt, black pepper and balsamic vinegar
• 1-2tbspns of olive oil

Method

1. I start with the onions to give it time to caramalise slightly. Heat 2tspns of oil in a frying pan on medium-high heat. Add onions, stir fry for a couple of mins. Lower heat to medium-low, add a pinch of salt and a couple splashes of balsamic vinegar and let it cook till you prepare other ingredients.
2. In a separate pan, cook spinach until slightly wilted, transfer to a bowl and let cool. Drain excess water once cool enough to handle.
3. Heat remaining oil in the same pan, add sliced garlic. Once they start turning golden add the mushrooms, some salt and stir fry till cooked but still chewy. Keep aside (in a sieve if it’s too watery).
4. Wipe the pan clean with a paper towel. Make sure the pan is hot, heat one corn tortilla for 10secs on each side. Add half the cheese, add some salt and cracked pepper, wait for 5secs or so before transferring to a plate to let the cheese melt completely. Repeat with the other tortilla but leave this one in the pan.
5. Top with wilted spinach, transfer from the onions from the other pan onto the tortilla, add the mushrooms.
6. Add the other tortilla with the melted cheese onto this stack, cheese side down (duh).
7. Cook on low-med heat on both sides until the tortilla turns crispy (to your liking). While this happens add minced garlic to the greek yoghurt, salt to taste and give it a quick whisk. Adjust seasoning as per your taste. You could also use sour cream for this.
8. Transfer quesadilla to a plate and cut in half. Dip the hot, cheesy and crispy goodness in the garlic sauce and devour!