Spinach and Mushroom Quesadillas with Cilantro Lime Dipping Sauce

For the quesadillas:
1. Heat a large skillet over medium high heat. Add sliced onion to the dry pan and cook, stirring frequently, until they have a deep brown color (about 5 minutes). Add 1 1/2 tablespoons olive oil and the sea salt and cook for another 5 minutes or until onions have softened completely. Remove to a plate.
2. Add the remaining 1 1/2 tablespoons oil to the pan along with the sliced mushrooms. Cook until softened and brown. Add spinach leaves and stir until wilted, about 1-2 minutes. Remove mushrooms and spinach and set on a plate close to the stove.
3. Meanwhile, in another skillet, grill one side of each of the 4 tortillas then remove to a plate. (Feel free to butter them first, but I’ve found this isn’t necessary if you’re using a nonstick pan.)
4. Place 1 tortilla (ungrilled side down) into the skillet. Top with half the cheese and toppings then a second tortilla (ungrilled side facing up). Grill until bottom tortilla is browned then flip and grill until the second tortilla is browned and cheese is fully melted.
5. Repeat with the second quesedilla then serve immediately with cilantro lime dipping sauce.

For the sauce:
Combine all ingredients together. Season with salt. Thin with additional milk, hot sauce, or lime juice, if necessary.