Crispy Cheese and Mushroom Quesadillas

Ingredients

• 2 tablespoons olive oil
• 1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced
• 1 clove garlic, finely chopped
• 1/2 bunch scallions, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cups grated cheddar or Monterey Jack, or a combination
• A small handful of fresh cilantro leaves
• 10 corn tortillas
• Salsa
• Jalapeño peppers

Directions

1. Warm the oil in a large skillet set over medium-high heat; when the surface starts to shimmer, put in the mushrooms. Cook them for 5 minutes, stirring now and then, until they have given off some moisture.
2. Stir in the garlic and scallions, then continue cooking for 2 to 4 minutes, just until the garlic smells fragrant and the scallions have softened. Season with the salt and pepper.
3. Wipe the skillet clean and return it to medium heat. If you prefer, set a pancake griddle on the heat instead, or warm an electric griddle.
4. When the cooking surface is hot, lay in a tortilla. Sprinkle over 2 tablespoons of cheese, add 2 tablespoons of the mushroom mixture, scatter cilantro leaves on top, and follow with another 2 tablespoons of cheese. Cap it with a 2nd tortilla and give it a gentle press.
5. Cook the quesadilla on 1 side for about 1 minute, until the cheese starts to soften and melt. Slide a large spatula underneath, turn it over, and cook for another 30 seconds, until the cheese has fully melted and both tortillas show a light toast with some browned spots. Continue the same way with the remaining tortillas, cheese, and filling.
6. For the microwave option, build the quesadillas the same way. Set the quesadilla on a plate and microwave it for about 1 minute, until the cheese has melted. Cut into quarters. The tortillas will be softer and not as crisp.
7. As each quesadilla comes off the heat, cut it into quarters and serve it hot.
8. If you want the whole batch ready together, move each finished quesadilla onto a baking sheet, then keep it warm in a 300 degrees F oven while the rest cook. Bring them to the table on a platter with salsa and sliced jalapeños, if you like.