Mushroom, Cheddar & Jalapeño Quesadilla with Poppy Seed Fruit Salad

Directions

1. 1) Wash all produce well and dry.
2. 2) In a medium bowl, whisk lime juice with plain yogurt and poppy seeds to make a dressing; set aside.
3. 3) Remove mushroom stems and scoop out any gills, then slice the caps into ¼-inch pieces.
4. 4) Heat a large skillet over medium-high heat; coat the bottom with a thin layer of oil.
5. 5) Peel and mince the garlic, then add it to the skillet with the mushrooms and your chosen spices; cook until the mushrooms soften, 4–5 minutes, then remove from heat.
6. 6) Halve the jalapeño lengthwise, scoop out seeds and ribs, then slice into thin half-moons.
7. 7) Trim green onions and cut into ¼-inch pieces; coarsely grate the cheddar.
8. 8) On each tortilla, layer the mushroom mixture, jalapeño slices, green onion, and cheese on one half; fold to close.
9. 9) Wipe the skillet clean and return to medium-high heat; add a light coat of oil and cook the quesadillas, turning once, until golden and cheese is melted, about 5–6 minutes; transfer to plates and serve with the fruit salad.
10. 10) Quarter, core, and dice the apple; add to the dressing with diced kiwis and blueberries and toss to combine.
11. 11) Slice each quesadilla into wedges and plate with a portion of the fruit salad on the side.