Cheeky Quesadillas - Spinach, Mushroom, Bacon

Quesadillas are my least-effort-for-pleasure meal. Easy to fill with regular pantry items, and also turn vegan (like in this recipe with sweet potato).

I always keep a pack of tortillas in the pantry, bacon and spinach are usually the fridge, mushrooms almost always around.

Preheat oven to 200 C and bake:

• Button mushrooms, cut in half and oiled heavily, and salted slightly,

for about 25 minutes and

• Bacon for about 10 (or more if you want it crispier)

Cooked, bacon and mushroom can be kept in the fridge, in separate containers, for quite a few days, and leftovers are easily recycled in other recipes like frittatas, pizzas, pastas, even salads.

Let them cool down and, on a cutting board, pass them over with a kitchen knife to get smaller pieces. Add them to a bowl containing:

• Spinach leaves

• Grated cheeses - mix of cheddar, emental, parmesan work very well, but any that melts easily will do, even plain mozzarella, although not as tasty.

• Black peppercorns, freshly ground

Mix well. Open a tortilla on a cutting board or plate, place about two handfulls of the mix at the bottom half and fold top over to a half moon shape. Press gently with your hands to even out the filling, and if necessary push back in so that you have about 1 cm free of filling between the top and bottom side around the edges.

Heat a non-stick pan over medium heat. When it reaches temperature fit the tortilla in (make sure the pan is big enough) and let it brown slightly, about 4 - 5 minutes. Use a big spatula and your hands to turn the tortilla over and brown the other side for another 4 - 5 minutes.

Remove to a cutting board and cut in quarters with a kitchen or bread knife. Serve with mayonnaise and sriracha dips.