• warm a sauce pan with a tablespoon of olive oil. Add the sliced mushrooms, season with a little salt, ground cumin and paprika or taco seasoning and pepper. Sauté on high heat to obtain some color. Reduce the heat to medium and cook for 3-4 minutes. The mushrooms will let out a lot of moisture, cook until the moisture has gone and mushrooms look tender and slightly caramelized. Take it off the heat.
• In the same pan warm some more olive oil. Add the spinach and chopped garlic. Sauté for 3 minutes until the leaves have wilted and some of the moisture has evaporated.
• Heat a frying pan to medium heat and warm the tortillas.

  Spread some cheese, and top it with sautéed mushrooms and spinach. Top everything with more cheese. Cover it with another tortilla. Keeping the heat on low to medium press the top tortilla so the heat can melt the cheese and seal the top and bottom tortillas together.
• Carefully flip and cook by pressing down with a flat spatula on low to medium heat. Once the cheese has melted and glued the tortillas together, the quesadillas are browned and crispy looking take it off the heat and repeat with the remaining tortillas.
• If needed halve or quarter them to serve. Enjoy with jalapeño sauce.

Jalapeño cilantro sauce.

• Add all the ingredients of the sauce to a food processor or blender. Process until smooth, creamy and sauce like. Taste and season as needed. Serve with the quesadillas.