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1
In a nonreactive shallow bowl, combine the chiles, onion, garlic, and bay leaf.
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2
Pour in the vinegar, water, and orange juice.
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3
Cover with plastic wrap set aside at room temperature for 30 minutes.
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4
Discard the bay leaf.
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5
Transfer the chile-vinegar mixture to the bowl of a food processor and process to form a rough paste.
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6
Add the olive oil, agave, cumin, clove, and oregano and pulse until the spices are evenly distributed.
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7
Using a spatula, scrape the chile paste into a medium bowl and set aside.
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8
Working in the same bowl for the processor, add the mushrooms and pulse until finely diced.
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9
Stir the chopped mushrooms into the chile paste and mix until evenly distributed.
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10
The mixture should resemble a loose chorizo filling.
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11
Season to taste with salt and black pepper.
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12
In a non-stick skillet, heat 1/2 teaspoon of the oil.
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13
Place one tortilla in the skillet and scatter 1/4 cup cheese evenly over the top.
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14
Spread 1/2 cup of the mushroom chorizo filling over the cheese and top with another 1/4 cup of grated mozzarella.
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15
Top the quesadilla with the second tortilla and cook over moderately high-heat until crisp on the bottom, about 3 minutes.
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16
Carefully flip the quesadilla over to the other side and cook for another 2-3 minutes, until cheese is melted and the chorizo filling is spilling and bubbling out from the sides.
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17
Repeat with the reserved oil and tortillas to finish the remaining quesadillas.
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18
Slice into wedges, transfer to plates, and sprinkle with chopped cilantro to serve.
