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1
In a large skillet, melt 1 tablespoon of the butter over moderately high heat.
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2
Add the mushrooms, season with salt and pepper and cook until they begin to brown, 6 to 7 minutes.
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3
In a food processor, pulse the zucchini until minced.
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4
Add the spinach and process until minced.
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5
In a large saucepan, melt 1 tablespoon of the butter in the olive oil over moderate heat.
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6
Add the onion, garlic, jalapenos and oregano and cook, stirring frequently, until the onion is softened but not browned, about 8 minutes.
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7
Add the zucchini mixture and the olives and cook, stirring often, until the mixture is hot and any liquid has evaporated, about 5 minutes.
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8
Season with salt.
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9
Remove from the heat and let cool for 5 minutes, then stir in the cotija and mozzarella cheeses.
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10
Lay 4 of the tortillas on a work surface and top them with the vegetable filling and the cooked mushrooms.
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11
Top with the remaining tortillas and press together lightly with your hands to form the quesadillas.
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12
Set a large skillet over moderately high heat.
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13
Add 1/2 tablespoon of the butter and 1 of the quesadillas and cook until golden brown, about 2 minutes.
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14
Flip the quesadilla, adding another 1/2 tablespoon of the butter to the skillet.
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15
Cook until golden, another 1 to 2 minutes.
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16
Repeat with the remaining butter and quesadillas.
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17
Quarter the quesadillas and serve them with sour cream.
