Chanterelle & Spinach Quesadilla

This recipe can also be made with kale, Swiss chard and/or beet greens, we use whatever is abundant in the garden or the freezer. We use our own home-made sun-dried tomatoes but store bought ones work great too. You can multiply this recipe for as many quesadillas as you want to make. I usually have a bit of filling left over anyway so you could probably get three quesadillas from this recipe. It’s a quick easy dinner that you can serve as a whole meal or cut into wedges for a snack or pre-dinner appetiser.