Step 1

Heat the oil in a large skillet, over medium-high heat. Once hot, add the mushrooms, poblano peppers, and onions. Saute the veggies until the onions are translucent and the mushrooms begin to brown, or about 5-7 minutes.

Step 2

Sprinkle the salt over the veggies. Add the garlic cloves, and saute for another 1-2 minutes until fragrant.

Step 3

Turn off the heat, and gently stir the spinach into the veggie mixture until slightly wilted. Squeeze the lime juice over the veggies.

Step 4

Assemble the quesadillas: Spread some of the shredded cheese over one half of each tortilla. Evenly distribute the veggie mixture over the top of the cheese layer. Add another layer of cheese over the veggies. Fold the other side of each tortilla over the veggies and cheese.

Step 5

Heat the skillet again (wipe it out, if needed), or use a griddle for this next step. Brush one side of the quesadillas with a small amount of oil. Place the oiled side of the quesadillas down in the hot skillet, and cook for 2-3 minutes, until golden and crispy. Before flipping, brush the other side of the quesadillas with oil. Flip the quesadillas and cook for 2-3 minutes, until golden and crispy.

Step 6

Serve warm with guacamole, salsa, and/or sour cream.