Quesadilla With Mushroom Ragout and Chipotles

• 6 tablespoons mushroom ragout
• 1 teaspoon chopped canned chipotle in adobo (more to taste)
• 4 corn tortillas
• 1 1/2 ounces grated Monterey Jack or Gruyere (about 1/3 cup)

1. Stir the chopped chipotles into the mushroom ragout.
2. Taste and add more if you want more spice.
3. Using a microwave: Place a corn tortilla on a plate.
4. Top with a heaped tablespoon of the grated cheese.
5. Add half the mushrooms and spread in an even layer.
6. Sprinkle another heaped tablespoon of the cheese over the mushrooms and top with another tortilla.
7. Press down gently.
8. Repeat with the remaining ingredients.
9. Microwave for 1 to 1 1/2 minutes, until the cheese has melted.
10. Remove from the microwave, cut into quarters, and serve.
11. Using a pan: Place a corn tortilla in a pan.
12. Top with a heaped tablespoon of the cheese and half the mushrooms and spread in an even layer.
13. Sprinkle on another heaped tablespoon the cheese.
14. Turn the heat on medium-high and heat until the cheese begins to melt.
15. Place the remaining tortilla on top of the cheese and press down lightly.
16. Flip the quesadilla over in the pan and heat for about 30 seconds, or until the cheese has melted.
17. Flip back over and remove to a plate.
18. Cut into quarters or sixths, and serve.
19. Repeat with the remaining ingredients.

mushroom ragout, corn tortillas, gruyere

Taken from cooking.nytimes.com/recipes/1015832 (may not work)