For quesadillas: Heat oven to 450°F. Lightly grease a baking sheet and spread out the tortillas on it. Make sure they are in a single layer. Distribute the mushrooms, then the cheeses, and the olives over each. Drizzle a bit of salsa over each, and then set the baking sheet in the oven for 6 minutes, until each are crispy underneath and the cheese is bubbly. Remove from oven.

For salad part: While the quesadillas are in the oven, toss the mesclun greens with the lime juice and salt in a medium bowl. Add the cilantro and mix.

To serve: Transfer each quesadilla to a warm plate, top with a portion of the mesclun, right in the center. Garnish each with a dollop of sour cream, a sprinkle of cilantro and a sprinkle of sliced chiles.**

Serve immediately.

NOTES : Risa's notes:
* You can use Monterey Jack, or Pepper Jack, or Cheddar, or any Mexican melting cheeses that you can find in the stores. Chihuahua is good.

** If you don't like really hot things, then use mild or medium salsa instead of the hot salsa.

From: RisaG/Rick Bayless
Risa's Food Service
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Thu, 25 Jul 2002