Name: "Pizza" Quesadilla with Mushrooms, Olives, Marinara & Avocado Greens
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 90 ml Italian salad dressing; 6 large flour tortillas; 2 cups shredded cheese, Italian blend; 3 (108 g) cans sliced black olives; 3 (227g ) pkgs sliced white mushrooms; 1 ½ (142 g) pkgs spring mix (mixed greens); 3 (213 ml) cans tomato sauce; black pepper; extra virgin olive oil; Italian seasoning; salt

"Pizza" Quesadilla with Mushrooms, Olives, Marinara & Avocado Greens"Pizza" Quesadilla with Mushrooms, Olives, Marinara & Avocado Greens — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ avocados

90 ml Italian salad dressing

6 large flour tortillas

2 cups shredded cheese, Italian blend

3 (108 g) cans sliced black olives

3 (227g ) pkgs sliced white mushrooms

1 ½ (142 g) pkgs spring mix (mixed greens)

3 (213 ml) cans tomato sauce

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Place tomato sauce and spices in a medium saucepan. Stir to combine and bring to a simmer over medium heat. Once simmering, remove from heat and cover to keep warm.

Meanwhile, drain olives.

Preheat a large skillet over medium heat.

While the skillet heats up, lay tortillas on a flat surface and divide mushrooms, olives, and cheese between them, arranging on one half of each tortilla. Season with spices, then fold in half to close.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add quesadillas and cook, flipping halfway through, until cheese is melted and tortillas are golden on both sides, 5-6 minutes. Remove from heat.

Meanwhile, wash and dry the mixed greens (skip this step if they came pre-washed).

Wash, dry, halve, and pit avocados; using a spoon, scoop out the flesh and medium dice. Set aside.

Cut each quesadilla into wedges.

Divide quesadillas and mixed greens between plates. Top greens with avocado, then drizzle with dressing. Serve with tomato sauce for dipping and enjoy!

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