Ingredients
2tbspolive oil
1lbwild mushrooms,or cremini, or button, thickly sliced
1clovegarlic,finely chopped
½bunchscallions,thinly sliced
¼tspsalt
⅛tspground black pepper
1½cupscheddar cheese,or monterey jack, or a combination, grated, about 6 oz
small handful of fresh cilantro leaves
10corn tortillas,(6-inch)
salsa
jalapeño peppers
Preparation
In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.
Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.
Wipe out the skillet and place it over medium heat. Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of mushrooms.
Top with cilantro leaves and another 2 tablespoons of cheese. Place a second tortilla on top and press down lightly. Cook on one side for about 1 minute, or until the cheese begins to melt.
With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling.
Cut each quesadilla into quarters as they finish cooking and serve while hot with salsa and some sliced jalapeños if preferred. Enjoy!
