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1
In a large skillet over medium heat, heat oil until shimmering.
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2
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.
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3
Add half the spinach mixture, let it wilt a little, and then add the second.
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4
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.
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5
Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
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6
Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
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7
Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
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8
Heat a medium to large skillet on the stove over medium heat.
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9
Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
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10
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.
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11
Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
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12
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.
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13
Serve with salsa.
