Mince chives. Halve and peel onion. Slice halves into thin strips. Cut mushrooms into ¼" slices. Coarsely chop spinach. Meat lovers! If using chicken breasts, we recommend patting dry and seasoning with a pinch of salt and pepper. Use a large non-stick pan over medium heat with 1 tsp. olive oil, cooking until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using Italian sausage, remove from casing. If using either Italian sausage or ground beef, use a large non-stick pan over medium-high heat, adding 1 tsp. olive oil for sausage. Break up meat until no pink remains, 4-6 minutes. If meats fit, feel free to place in quesadilla, or serve on the side.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms, onion, and a pinch of salt to hot pan and stir occasionally until browned and tender, 6-8 minutes. Add spinach, ¼ tsp. salt, and a pinch of pepper. Stir constantly until spinach is just wilted, 2-3 minutes. Remove from burner. Transfer filling to a plate or bowl. Wipe pan clean and reserve.

In a mixing bowl, combine sour cream, mayonnaise, Worcestershire sauce, and chives. Set aside.

Place tortillas on a clean work surface. Evenly distribute half the cheese and half the crispy onions on each tortilla. Top with filling, then add remaining cheese and crispy onions. Fold tortilla over cheese and press gently so it holds in place.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch. Plate dish as pictured on front of card, serving quesadillas with sour cream and chive sauce. Bon appétit!