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1
Make the mushroom filling.
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2
Heat the oil over medium heat in a large, heavy frying pan.
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3
Add the shallot.
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4
Cook, stirring, until tender, about three minutes.
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5
Stir in the mushrooms.
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6
Cook, stirring, until tender and juicy, about five minutes.
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7
Add the garlic, chili, and salt and pepper.
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8
Cook, stirring, for another minute.
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9
Stir in the cilantro or epazote, and remove from the heat.
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10
Taste and adjust seasoning.
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11
In a microwave: Place a corn tortilla on a plate.
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12
Top with half the mushrooms, and spread in an even layer.
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13
Sprinkle on half the cheese, and top with another tortilla.
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14
Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted.
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15
Remove from the microwave, cut into quarters or sixths and serve.
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16
Repeat with the remaining ingredients.
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17
In a pan: Place a corn tortilla in a pan.
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18
Top with half the mushrooms, and spread in an even layer.
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19
Sprinkle on half the cheese.
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20
Turn the heat to medium-high, and heat until the cheese begins to melt.
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21
Place another tortilla on top of the cheese, and press down lightly.
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22
Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted.
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23
Flip back over, and remove to a plate.
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24
Cut into quarters or sixths, and serve.
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25
Repeat with the remaining ingredients.
