3cups(12 ounces) shredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack
¼cupchopped scallionswhite and green parts
Sour cream, guacamole and salsato serve, if desired
Heat a very large skillet over medium high heat. Add the oil, then the mushrooms, shallots, and oregano, season with salt and pepper, and sauté for 10 minutes until the liquid has evaporated and the mushrooms have turned nicely browned. Remove them to a bowl.
Wipe out the skillet and return it to medium high heat. Add a half teaspoon of butter, and turn to coat the bottom of the pan. Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the mushroom mixture over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Sprinkle the quesadillas with scallions and serve with salsa, guacamole and sour cream, as desired.