Mushroom and Onion Quesadilla

There are an endless number of fillings for quesadillas in addition to the required cheese. My wife likes mushrooms. I present a recipe for only one large quesadilla so it can be easily multiplied for as many as are desired.

2 6-inch corn tortillas

1/4 yellow onion, diced

4 mushrooms, diced

1 teaspoon olive oil

1 cup grated sharp cheddar cheese

Add the oil and onion to a skillet over medium heat. Sauté until the onion begins to soften (about 3 minutes). Add the mushrooms and continue cooking until they are soft and yielding liquid (an additional 3 minutes). Pour the onion/mushroom mixture into a sieve and gently press with the back of a spoon to remove excess liquid. Let the mixture cool. Transfer to a bowl and add the cheese and blending thoroughly. Place the mixture on top of a tortilla and smooth it out to the edges.

Place a second tortilla on top.

Prepare the grill for direct cooking over a medium fire. Place the tortilla directly over the fire and cook for 2 minutes per side, or until the cheese melts.

Serve immediately, preferably direct from the grill.