Step 1

Cook mushrooms – Heat 2 tablespoons of oil in a non-stick frying pan over medium–high heat. Add the mushrooms and cook for 1 minute, using a spatula to toss them regularly. Add the remaining 1 tablespoon oil, toss to coat the mushrooms, then add the chipotle powder, salt and pepper. Cook for a further 1½ minutes until the surface of the mushrooms is golden. Transfer the mushrooms to a bowl and wipe any loose bits out of the pan with a paper towel.

Step 3

Assemble quesadilla – Sprinkle half the cheese on one half of a tortilla, top with half the mushrooms, then fold the other half over. Repeat with the other tortilla.

Step 5

Cook quesadillas – Return the frying pan to the stove on medium heat (no extra oil is needed). Transfer the tortillas to the frying pan and cook for 1½ minutes until crisp and golden. Flip and cook for a further 1 minute until crisp.

Step 7

Serve – Cut each quesadilla in half and serve with sour cream and Pico de Gallo, Guacamole or Avocado Crema for dunking. Finish with a squeeze of lime.