Quesadillas de Hongos

Quesdillas - fried cheesy spicy sandwiches - are amazing!   A mushroom filling really works well. I have seen other fillings that contain potatoes or beans.

Ingredients
serves 4
500g mixed mushrooms (such as portabello, shitake, oyster) thinly sliced
250g cheese (such as a mild cheddar), grated
1 onion, chopped
2 red chilli, finely chopped 
2 tsp dried Epazote (alternatively use dried or fresh thyme), finely chopped
8 corn tortillas

Method
On a medium heat fry the onion for about 5 minutes until soft. Then add the sliced mushrooms and chopped Serrano chilli. Continue to cook for another 5 minutes, stirring often. There should be enough moisture but add some water if it dries out.

Add the chopped epazote leaves and stir into the mushroom and onion. After a minute take from the heat and allow to cool.

To make the quesdillas, heat up a corn tortilla in a dry frying pan so it becomes more pliable, then sprinkle some grated cheese over it.  Spoon in some of the mushroom mix and fold in half.  Set aside and repeat until you run out of the mushrooms.

They can be served with the tortilla soft (in which case you would make sure the mushrooms were hot)  or as I prefer the quesadilla can be fried in a little oil until the tortilla has browned and is crispy and the cheese filling has melted.

Serve with a salsa.