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1
Heat a medium nonstick skillet over medium heat.
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2
Add the oil and the sliced mushrooms to the hot skillet.
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3
Season mushrooms with black pepper, salt and thyme.
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4
Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat.
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5
Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
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6
Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan.
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7
Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper.
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8
Transfer warm salsa to a serving dish.
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9
Heat a griddle pan or large nonstick skillet over medium to medium high heat.
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10
Add a drizzle of oil to the pan and 1 flour tortilla.
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11
Cook tortilla 1 minute, then turn it over.
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12
Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla.
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13
Cover the cheese with 1/4 of the cooked sliced mushrooms.
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14
Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula.
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15
Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese.
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16
Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
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17
Cut each quesadilla into wedges and serve with warm salsa for topping.
