1 romaine lettuce heart, cut into bite sized pieces
3 radishes, sliced into rounds
1/2 lime, juiced
2 tbsp Cotija cheese, grated
1/2 tbsp cilantro, roughly chopped
Combine diced **avocado** and juice from **1/4 lime** in a bowl, season with salt and pepper.
In a large pan, heat 1 tbsp olive oil on medium-high until hot. Add **mushrooms** and **pepper**, season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened.
Add **water** and as much of the **chile paste** as you’d like. Season with salt and pepper. Cook, stirring constantly, 30 seconds to a minute, or until thickened and most of the water has cooked off.
Turn off heat and stir in **1/2 tbsp cilantro** and juice from **1/4 lime**.
Place the **tortillas** on a work surface. Divide **half the cheddar cheese** between 2 of the tortillas; top with the cooked vegetables and **remaining cheddar**. Complete the quesadillas with the remaining tortillas. Rinse and wipe out the pan.
In the same pan, heat 1 tbsp olive oil on medium until hot. Working 1 at a time, add the quesadillas and cook 2-3 minutes per side, or until the tortillas are browned and the cheese has melted. Transfer to a work surface. Immediately season with salt.
While the quesadillas cook, in a medium bowl, combine the lettuce, radishes, **juice of 1/2 lime**, and a drizzle of olive oil. Season with salt and pepper. Toss to combine.
To serve, cut the quesadillas into quarters. Divide the salad and quesadillas between 2 dishes. Top the salad with the **seasoned avocado** and **Cotija cheese**. Garnish the quesadillas with the remaining **cilantro**. Enjoy!