Instructions:

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!