Ingredients

• 4 flour tortillas
• 1/2 cup thinly sliced mushrooms caps (I'd choose shiitakes)
• 1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack-even Cheddar or mozzarella cheese
• 1/3 cup roughly crumbled goat cheese
• 1/4 cup sliced pitted olives (Kalamata or any oil cured variety is wonderful here)
• About 1/2 cup any salsa, plus a little more for serving if you wish
• 2 cups frisee leaves, or mixed baby greens
• About 1 tablespoon fresh lime juice or vinegar (you can use any one you'd choose for a good salad dressing)
• Pinch salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each "quesadilla," then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay.;