Cheesy Mushroom Quesadillas

2 tbs olive oil

1/2 brown onion, sliced thinly

2 cloves garlic, peeled and crushed

1 tsp mexican spice mix *

200g cup mushrooms, sliced

20g butter

8 mini flour tortillas

100g cheddar cheese grated

1 corn cob, peeled and washed

1roma tomato, deseeded and diced

1 spring onion, topped and tailed, washed and finely sliced

2 tsp white wine vinegar

100g greek yoghurt

preheat the oven to 190 degrees celsius.

in a medium frying pan, heat a drizzle of olive oil over a medium-high heat.

add the onion and cook, stirring occasionally for 2-3 minutes, or until softened.

add the garlic and mexican spice mix and cook for 1 minute, or until fragrant.

add the sliced mushrooms, butter and another drizzle of olive oil and cook, stirring occasionally, for 4-5 minutes, or until tender.

lay 1/2 the mini tortillas over two oven trays lined with baking paper.

divide the mushroom mixture between the tortillas and top with a sprinkling of shredded cheddar cheese.

top with the remaining tortillas and press down gently with a spatula.

brush or spray the remaining tortillas with a drizzle of olive oil and season with salt and pepper.

bake the quesadillas for 10-12 minutes, or until the cheese has melted and the tortillas are golden.

while the quesadillas are baking, wash out the pan and return to a medium-high heat.

slice the corn kernels from the cob and add to the pan.

cook for 4-5 minutes on high heat or until lightly charred, cover the frying pan with a lid to prevent the kernels from popping out of the pan.

combine the tomato, spring onion and corn in a bowl. add the white wine vinegar and a drizzle of olive oil. mix well and season to taste with salt and pepper.

cut the cheesy mushroom quesadillas into quarters. serve with the tomato and charred corn salsa and greek yoghurt on the side.

* mexican spice mix recipe

1 tsp chilli powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp crushed red pepper flakes

1/2 tsp dried oregano

2 tsp sweet paprika

1 1⁄2 tsp ground cumin

1/2 tsp sea salt

1⁄2 tsp ground black pepper

1 pinch ground cinnamon

1 pinch ground cloves

combine all ingredients and store in an airtight container until needed.

This works with easy refried beans.