Mushroom Quesadilla with Blender Avocado Salsa

Name: Mushroom Quesadilla with Blender Avocado Salsa
Ingredients: 4 to 6 tablespoons extra-virgin olive oil; 20 medium cremini mushrooms, quartered; 8 to 10 medium shiitake mushrooms, stemmed, quartered; 2 large portobello mushrooms, cut in 1/4-inch slices; 3 medium shallots, minced; 1 1/2 teaspoons smoked paprika; Kosher salt and freshly ground black pepper; 3 tablespoons pumpkin (or sunflower) seeds; 1 pound spinach leaves; 1 large lime; 6 burrito flour tortillas; 1 1/2 cups Monterey Jack cheese, grated; 12 to 14 sprigs fresh cilantro, coarsely chopped (stems and all); 4 scallions, coarsely chopped; 2 medium tomatillos, halved; 1 small avocado, peeled, pitted; 1 small clove garlic, halved; 1/2 small jalapeño, lightly seeded, coarsely chopped, or more to taste; 1/2 teaspoon cayenne pepper; Kosher salt; Zest and juice from 1 large lime, plus lime wedges, for serving; Sour cream and hot sauce, for serving