AVOCADO AND MUSHROOM QUESADILLAS

AVOCADO AND MUSHROOM QUESADILLAS
2 tortillas
5-6 white button mushrooms, sliced
1/2 a ripe avocado, thinly sliced
generous handfuls of cheddar or Mexican blend shredded cheese
olive oil cooking spray

Spray a large nonstick skillet generously with cooking spray. Heat to medium.

Place one tortilla on the skillet and sprinkle it with a good layer of cheese. Sprinkle the mushrooms around on top of the cheese, then lay the avocado slices evenly around the tortilla. Top with even more cheese. Lay the other tortilla on top.

Let the quesadilla cook for 4-5 minutes, pressing down occasionally, until the cheese on the bottom side has melted and the bottom tortilla is lightly browned and slightly crispy. Then flip the quesadilla and cook about 4-5 more minutes until that side of the tortilla is lightly brown and crispy and the cheese has a good ooze going.

Serve immediately with or without your favorite dipping sauce.

Salsas are easy to make. Chop up some cilantro, tomatoes, and onions. Add some fruit if you wish. Guacamole is another simple sauce that can be easily made with spices, tomatoes, and avocados. Do not eat the chips. Put these sauces with your main meal. Eat them with your beans or rice. Add some on top of your tacos, enchiladas, or tostadas.
Dried beans are common in Mexican cooking. They provide protein and fiber. Dried beans contain antioxidants that will help you stay healthy. Low in fat, dried beans are a wonderful part of both main and side dishes. Refried beans do not need to have added lard.
Avocados are great sources of vitamin K and potassium. Both of these things help get rid of LDL. Before you run screaming that they are high in fat, remember that your body does need some fats. Avocados contain those elusive omega-3s that we need so much in our modern diet. The fats found in avocados help your brain to function and keep your joints limber.