Mushroom Quesadilla

Ingredients:

• 4 wheat tortillas diameter 25 cm.
• 300 g of sliced ​​porcini mushrooms
• 3 tbsp (45 g) butter, plus more as needed
• 1 tsp ground chili pepper or less
• 1/2 tsp salt
• 1/4 cup coarsely chopped cilantro leaves
• 250 gr. grated cheese, about 2.5 tbsp.
• 60g crumbled feta cheese, about 1/2 cup
• Sour cream, sprigs of cilantro, salsa for filing

Preparation:

1. Preheat oven to 170°C. Line a baking sheet with foil.
2. Melt 2 tablespoons (30 grams) butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly, and then cook without stirring until golden brown, about 5 minutes. Do not add salt.
   
   Add the remaining tablespoon of butter, spreading it around the edges of the pan if it seems too dry. Stir the mushrooms and continue to fry until golden brown, about 2-3 minutes more. Season the mushrooms with ground chili pepper and salt and fry for another minute. Stir in the cilantro and set aside.
3. Fry the tortillas directly over a gas burner over medium heat, turning occasionally, until bubbly on both sides. If you're using an electric burner, fry them in a dry cast-iron skillet.
   
   Place the tortillas on the prepared baking sheet. Spread Jack cheese on one half of each tortilla, top with a small amount of mushrooms, and then sprinkle with feta. Top the filling with the other half of the tortilla to form a crescent-shaped quesadilla.
4. Place another sheet of foil on top of the quesadillas. Bake until the cheese is melted, about 12 minutes. Serve whole or cut into triangles with additional sauces.
   
   Recipe quesadillas with chili pepper.