Mixed Mushroom-and-Cheese Quesadillas

1. 1

   In a large skillet, heat the oil until shimmering.

2. 2

   Add the onion, garlic and chile and cook over moderately high heat, stirring, until just softened, about 2 minutes.

3. 3

   Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender and browned, about 10 minutes.

4. 4

   Remove from the heat and stir in the epazote.

5. 5

   Season with salt.

6. 6

   Heat a large cast-iron griddle over moderately high heat.

7. 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. 8

   Cook until the cheese just starts to melt, about 2 minutes.

9. 9

   Using a spatula, fold the tortillas in half, pressing lightly to form quesadillas.

10. 10

    Cook, flipping once, until the tortillas are browned in spots and the cheese is melted, 2 to 3 minutes longer.

11. 11

    Transfer to a work surface.

12. 12

    Repeat with the remaining tortillas, cheese and mushrooms.

13. 13

    Cut the quesadillas into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.