8 corn tortillas
1 C shredded monterey jack cheese
12 oz mixed mushrooms, cut into bite sized pieces
5 radishes, small diced
4 oz baby kale, leaves only
1 avocado, small diced
1 poblano pepper
1 bunch cilantro, leaves only
1/4 T garlic powder
1/4 T chile powder
1/2 T smoked paprika
1/2 T cumin
salt and pepper
Preheat oven to 475° F. Halve poblano lengthwise, remove and discard stem, ribs and seeds. Place poblano on sheet pan and drizzle with olive oil, then season with salt and pepper. Position poblano cut side down and roast 18 to 20 minutes, or until slightly charred and tender. When done, finely chop and set aside.
In a large pan over medium-high, heat 2 teaspoons of olive oil. Add mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until browned. Add kale, spices, salt and pepper and continue cooking for an additional 1 to 2 minutes, or until kale is tender. Add mushroom mixture to poblanos, season with salt and pepper and set aside.
Assemble the quesadillas. Place one tortilla on your work surface, top with mushroom mixture, then cheese, and top with remaining tortilla.
Fry the quesadillas. Heat more olive oil in a pan over medium-high heat. Add quesadillas and cook 2 to 4 minutes per side, or until tortillas are crispy and cheese is melted. While the quesadillas cook, combine radishes, avocado and juice from one lime. Serve quesadillas topped with avocado radish salsa.