Mixed Mushroom-and-Cheese Quesadillas

• 1/4 cup corn oil
• 1/2 cup finely chopped white onion
• 3 large garlic cloves, minced
• 1 red jalapeno or Fresno chile, minced
• 12 ounces mixed oyster and white mushrooms, trimmed and very coarsely chopped
• 2 tablespoons finely chopped epazote or 1 teaspoon chopped oregano
• Six 8-inch Corn Tortillas or 12 fresh corn tortillas
• 9 ounces Oaxaca or Monterey Jack cheese, shredded (3 cups)
• Salt

1. In a large skillet, heat the oil until shimmering.
2. Add the onion, garlic and chile and cook over moderately high heat, stirring, until just softened, about 2 minutes.
3. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender and browned, about 10 minutes.
4. Remove from the heat and stir in the epazote.
5. Season with salt.
6. Heat a large cast-iron griddle over moderately high heat.
7. Add 3 tortillas to the griddle and top each one with 1/2 cup of the cheese and 1/3 cup of the mushrooms.
8. Cook until the cheese just starts to melt, about 2 minutes.
9. Using a spatula, fold the tortillas in half, pressing lightly to form quesadillas.
10. Cook, flipping once, until the tortillas are browned in spots and the cheese is melted, 2 to 3 minutes longer.
11. Transfer to a work surface.
12. Repeat with the remaining tortillas, cheese and mushrooms.
13. Cut the quesadillas into wedges and serve.

corn oil, white onion, garlic, red, oyster, epazote, corn tortillas, cheese, salt

Taken from www.foodandwine.com/recipes/mixed-mushroom-and-cheese-quesadillas (may not work)