Mushroom Quesadillas

Ingredients:
Vegetable oil
1 poblano chili
2 Tbs. unsalted butter
1 container Publix sliced baby bella bushrooms
1 Tbs. chili powder
2 garlic cloves, minced
1/4 cup salsa
Salt and freshly ground pepper, to taste
4 large flour tortillas
2 cups shredded Monterey jack cheese

Directions:
Prepare a hot fire in a grill. Oil the grill rack. Grill the green chili directly over high heat, turning to char and blister it on all sides, 5 to 7 minutes. Transfer to a paper bag, close the bag and let steam for 10 minutes. Peel the chili, then cut it open to remove the seeds and stem. Mince the chili and set aside. In a fry pan over medium-high heat, melt the butter. Add the mushrooms, minced chili, chili powder and garlic and sauté for 5 to 6 minutes. Stir in the salsa and season with salt and pepper. Remove from the heat and let cool to room temperature. Lightly grease a fry pan with vegetable oil and heat at medium-low. Place one tortilla until warm.
Remove tortilla to plate and spoon one-fourth of the mushroom mixture and one-fourth of the cheese on one half of tortilla. Fold the tortilla over the mixture and place in fry pan. Heat on medium-low for 2 minutes, and flip to heat other side for 2 minutes. Serve warm. Repeat with remaining tortillas and filling. Garnish with lettuce, tomato and sour cream if desired.

Slightly modified from Williams Sonoma. Link to recipe here.