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1
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
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2
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat.
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3
Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes.
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4
Do not salt.
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5
Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry.
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6
Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more.
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7
Season mushrooms with the chili powder and salt and cook 1 minute more.
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8
Stir in the cilantro and set aside.
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9
Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side.
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10
(If you have an electric burner, do this in a dry cast iron skillet.)
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11
Place the tortillas on the prepared baking sheet.
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12
Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta.
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13
Fold the other half of the tortilla over the filling, to make a half moon shape.
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14
Lay another sheet of foil over the quesadillas.
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15
Bake until the cheese melts, about 12 minutes.
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16
Serve whole or sliced into wedges, with optional garnishes.
