Wild Mushroom Quesadillas With Red Chile Jack Cheese Recipe

• 1/4 cup olive oil
• 1/2 small red onion, finely diced
• 2 cloves garlic, finely diced
• 1 1/2 pounds assorted mushrooms, such as cremini, shiitake, and portobello, chopped
• Kosher salt and freshly ground pepper
• 2 ancho chiles, soaked (See Note 1)
• 2 cups shredded Monterey Jack cheese (8 ounces)
• 12 (6-inch) flour tortillas
• 1/4 cup cotija cheese or Romano cheese (1 ounce)

1. Preheat the oven to 425u0b0F.
2. Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms, season with salt and pepper, and cook until golden brown and all of their liquid has evaporated, 8 to 10 minutes.
3. Remove the anchos from their soaking liquid, reserving 1/4 cup of the liquid. Stem, seed, and finely chop the anchos and put them in a bowl. Add the reserved soaking liquid and the cheese and mix to combine.
4. Place 8 of the tortillas on a flat work surface. Divide the cheese mixture and mushrooms among the tortillas and season with salt and pepper. Stack the tortillas to make four 2-layer tortillas and cover each with one of the remaining tortillas. Brush the tops with the remaining 2 tablespoons oil and sprinkle with the cotija cheese.
5. Transfer to a baking sheet (you may need 2). Bake for 8 to 10 minutes, until lightly golden brown and the cheese has melted.
6. Cut into quarters and serve.
7. Note 1: Place dried chiles in a bowl, pour boiling water on top, and let soak for about 30 minutes, or until soft.

olive oil, red onion, garlic, mushrooms, kosher salt, ancho chiles, shredded monterey jack cheese, flour tortillas, cotija cheese

Taken from www.seriouseats.com/recipes/2009/01/bobby-flay-wild-mushroom-quesadillas-with-red-chile-jack-cheese-recipe.html (may not work)