I never thought my family would easily adjust to going meatless several times a week, but since the pasta dishes, soups, and veggie meals I have been preparing don't leave them hungry, it has been a relatively easy transition. Plates once filled with large portions of meat and starches have been replaced with lighter meals that have fewer calories, fewer fats and fewer carbs. And that's a good thing.
Mushroom and Spinach Quesadillas with Green Chili Olive Oil
1 pound sliced mushrooms, cleaned and wiped
salt and pepper
Season with salt and pepper to taste
On each tortilla, top the same half with 1/4 of the vegetable mixture, add a slice of avocado and sprinkle the remaining Monterey cheese over the vegetable topping. Fold over to cover the filling.
*I fixed this using the Green Chili Olive Oil; if you feel this would be too hot for your taste feel free to use Joe and Son's Chipotle Olive Oil instead for " strong warmth" rather than "heat".