Quesadilla with Mushrooms

As much as I enjoy cheese, when Quesadilla is on the menu, all too often the cheese is loaded on to compensate for an uninspired appetizer or a vegetarian meal option. Looking for an accompaniment to my Mexican dinner in honour of my Dad's recent visit, I dispensed with the cheese altogether and focused on mushrooms instead. Serve with Guacamole.

Adapted from Madhur Jaffrey's World Vegetarian

Quesadilla with Mushrooms

3 tablespoons of olive oil
1 medium onion, cut into very fine half rings
3 - 4 jalapeno peppers, finely chopped
2 garlic cloves, finely minced
10 ounces of button mushrooms, sliced
2 tablespoons of parsley, chopped
1/2 teaspoon of sea salt
freshly ground cracked black pepper to taste
4 large corn tortillas, heated

Heat the oil in a wok or large frying pan over medium heat. When hot, add the onion and chilies to the pan and stir and fry until the onion begins to brown. Now add the garlic, cook for another minute, raise the heat slightly and add the mushrooms, parsley, salt and black pepper. Cook, stirring frequently, for another 5 minutes, or until the mushrooms are browned and no liquid remains.

Place a warmed tortilla on a plate. Spread 1/4 of the mushroom mixture over one half of the tortilla. Gently fold the empty side over the mushroom side. Repeat until all four tortillas are filled.