Title: Wild Mushroom Quesadillas
Categories: Mexican, Appetizers
      Yield: 4 servings
      4    Or 5 flavorful tomatoes, diced *
      1    Clove garlic, chopped
    1/2    Onion, chopped
      1    Jalapeno chile, chopped
      2 tb Chopped cilantro
           Salt to taste
    1/2 lb Mixed mushrooms **
      2 tb Butter or oil (more if needed)
      8    Fresh corn tortillas
    1/2 lb Jack cheese, thinly sliced
 
  * if good fresh tomatoes aren't in season, use canned 
** Shiitake,
  chanterelle, oyster, crimini, black chanterelle, wood 
ear and white),
  all coarsely chopped
  The contrasting flavors and textures of warm, cheese-filled 
corn
  tortillas, earthy sauteed mushrooms and fresh salsa 
is a delight.
  Combine tomatoes, garlic, onion, chile and. cilantro. 
Season to taste
  with salt and set aside.
  Saute mushrooms in butter or oil until lightly browned, 
about 3 or 4
  minutes. Season with salt to taste and set aside.
  Heat 1 tortilla on a pan to soften, then place an 
eighth of the sliced
  cheese on one half, fold over and continue to heat, 
turning, until
  cheese is melted. Repeat with remaining tortillas 
and cheese.
  Open cheese-filled tortillas and fill each with a 
few spoonfuls of
  sauteed mushrooms and a spoonful of salsa.  Serve 
immediately.
  
  PER SERVING: 325 calories, 13 g protein, 35 g carbohydrate, 
17 g fat
  (9 g saturated), 42 mg cholesterol, 214 mg sodium, 
6 g fiber.
  
  Marlena Spieler in the San Francisco Chronicle, 9/3/93.