Mushroom Quesadillas / Quesadillas con Hongos

• 12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
• 3/4 cup finely chopped white onion
• 3 garlic cloves, finely chopped
• 2 Serrano chilies, trimmed, seeded, cored, and finely chopped
• 3 tablespoons extra virgin olive oil
• salt
• 4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed)
• 6 6-inch (or three 10-inch) fresh corn tortillas
• 6 fresh epazote leaves (optional)
• Sour cream, for serving
• Salsa verde, for serving.

1. In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
2. Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering.
3. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes.
4. Scrape into a bowl and season with more salt if needed.
5. Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge.
6. Divide the mushroom mixture among the tortillas, placing it on top of the cheese.
7. Divide the epazote leaves, if using, among the tortillas.
8. Fold the empty side over the filling and press firmly to close.
9. Heat a cast-iron or other heavy griddle over medium heat.
10. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side.
11. Serve immediately, with sour cream and salsa verde on the side.

mushrooms, white onion, garlic, serrano chilies, extra virgin olive oil, salt, queso, corn tortillas, epazote, sour cream, salsa

Taken from cooking.nytimes.com/recipes/1015608 (may not work)