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.