Mushroom Quesadillas

By cmschnettler

Ingredients

• 3 tablespoons unsalted butter
• 12 ounces sliced white mushrooms (5 to 6 cups)
• Kosher salt and freshly ground pepper
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1 1/2 cups grated havarti cheese (about 6 ounces)
• 1 teaspoon dried oregano (preferably Mexican)
• 4 10-inch flour tortillas

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.

Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.

Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes. cut the quesadillas in quarters and serve.