Marc Dunham

Mushroom Quesadilla Serves 4 cup Olive oil 2 lbs mushroom of choice, chopped fine 4 cloves garlic slice thin tsp ground ancho or pasilla chile powder 1 pinch allspice, ground (be careful hereliterally just a small pinch to back up the nose on the wine) 1 pinch cloves, ground (same here) Sea salt to taste Black Pepper to taste 8 - 8 inch flour tortillas 10 to 16 oz queso quesadilla 4 Tb butter 1. Preheat a 10 to 12 inch skillet on medium heat. Add the olive oil and heat for 1 minute. Add the mushrooms and cook for about 10 to 15 minutes adjusting the heat to low for the last 5 minutes. 2. Add the garlic, ancho chile, allspice, cloves, salt and pepper and continue to cook on low for another 5 minutes. Be careful not to burn. If the pan is too hot, simple remove it for a minute. 3. Allow the mixture to cool and preheat a flat griddle or comal on medium heat. 4. Assemble the quesadillas by splitting the mixture and cheese into 4 portions. Place even portions of the mixture onto on tortilla and then top with another tortilla. Set aside and build the others. 5. When all of the quesadillas are assembled, place them one (or two at a time depending on the size of your griddle) on the griddle with 1 Tb of butter. Grill them for about 2 to 3 minutes per side or until golden brown. 6. Set aside for 1 minute and then cut into portions by cutting it like a pizza. Enjoy!