• Mix salsa roja and about 1 teaspoon chilli salt. Place mushrooms in a large bowl, add spiced-up salsa and combine/toss around with your hands.

• Add oil to a frying pan set over high heat. Add mushrooms and fry for a few minutes, until softened. Sprinkle Cheddar over the surface of one tortilla. Then add mushrooms, lime salsa and coriander.

• Place a second tortilla on top.

• Cook in either a sandwich press or a frying pan. We like the sandwich press — place your quesadilla in the press and shut the lid. It will be ready in about 4 minutes, but check after 2. The cheese should be gooey and the tortillas golden.

• Or heat a hot frying pan until hot. Pop the quesadilla in and cook for 2 minutes, then flip and cook for another 2.

• Chop in half or quarters. Squeeze over a wedge of fresh lime, then shimmy over a generous shake of chilli salt. YUM!