Cheese And Mushroom Quesadillas

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil, plus a little more for the tortillas
• 1 lb button mushroom, cleaned and sliced (about 4 cups)
• 1 -2 jalapeno, stemmed,seeded and thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• salt
• 16 flour tortillas
• 8 ounces monterey jack cheese or 8 ounces mild cheddar cheese, shredded
• 1 cup salsa

Recipe

• 1 in a medium skillet, heat the 2 tablespoons oil over medium heat.
• 2 add the mushrooms and chiles, stir well, and cover.
• 3 continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes.
• 4 uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes.
• 5 taste and season with salt, usually about 1/4 teaspoon.
• 6 add the cilantro.
• 7 heat a well-seasoned or nonstick griddle or heavy skillet over medium heat.
• 8 turn the oven on to its lowest setting.
• 9 one by one, make the quesadillas: lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle.
• 10 spread with about 1/4 cup of the cheese, leaving a 1/4-inch border all around.
• 11 spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla.
• 12 when the cheese begins to melt (but before the tortilla begins to crisp), place another tortilla on top and flip.
• 13 cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 3-5 minutes in all.
• 14 as each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.