Mushroom and spinach quesadillas

Method

Lightly spray a large frying pan with oil and cook the mushrooms, stirring occasionally, over a medium heat for about 5 minutes until cooked and golden brown. Still in the crushed garlic.

Put the spinach in a colander and press down with a saucer to extract any excess moisture. Transfer to a bowl and stir in the mushrooms and Cheddar. Season with salt and pepper.

Put the frying pan back on the hob over a medium heat and place one of the tortillas in it. Spread half of the mushroom and spinach mixture over half of the tortilla and fold the other half over the top to make a semi circle. Press down lightly round the edges to seal them. Cook for 1-2 minutes until golden brown underneath, then carefully turn it over and cook the other side. Remove from the pan and keep warm while you cook the remaining tortilla in the same way.

Cut the warm tortillas into wedges and serve with the tomato salsa.