Wild Mushroom and Pesto Quesadilla

Quesadillas are my favorite quick fix, and this one feels a little more special with wild mushrooms and pesto. The mushrooms get earthy and golden, and the pesto adds a fresh, herby punch.

Melty oaxaca cheese holds it all together with a little cotija for salt. It’s fast enough for lunch but good enough that you’ll want it for dinner too.

Wild Mushroom and Pesto Quesadilla

Ingredients:

• Wild mushrooms of your choice (I used oyster, shiitake, king trumpet)

• S&P

• Pesto

• 3-4 garlic cloves, finely diced

• 2 tortillas (burrito sized)

• 8 oz oaxaca cheese

• Cotija cheese

• Sage (2-3 leaves)

• Olive oil

Instructions:

1. Slice your mushrooms and chop your sage,

2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the garlic and sage. Let cook, until the garlic begins to brown, 2-3 minutes. Add the mushrooms. Season with salt and pepper and cook until golden brown. Remove from the heat.

3. Coat a skillet (big enough to lay the tortillas flat) with olive oil. Place one tortilla on the pan and evenly layer half of the oaxaca cheese along with the pesto and the mushroom mix. Add more of the oaxaca cheese on top along with the cotija and place the other tortilla on top.

4. Cook until golden on each side, about 4-5 minutes. Remove from the heat.

5. Serve with \avocado, pesto, fried sage (optional) and more cotija cheese. Enjoy!