Wild Mushroom Quesadillas with Red Chile Jack Cheese and White Truffle Oil Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			1/4 cup olive oil 1/2 small red onion, finely diced 6 cloves garlic, finely diced 2 lb assorted mushrooms, such as cremini, shiitake, and portobello Kosher salt and freshly ground black 2 ancho chiles 8 oz Monterey Jack cheese, shredded 12 (6-inch) flour tortillas 1/4 cup grated cotija cheese 4 teaspoons white truffle oil
			Preheat the oven to 425 degrees F. Place ancho chiles into hot water to soak for 30 minutes, reserve water for later in recipe. Place mushrooms in a bowl and add enough olive oil to slightly coat. Place on BBQ over medium heat until cooked. Remove and chop into 1/4 inch pieces. Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms, season with salt and pepper then remove from heat Remove the anchos from their soaking liquid, reserving 1/4 cup of the liquid Stem, seed, and finely chop the anchos and put them in a bowl. Add the reserved soaking liquid and the cheese and mix to combine. Place 8 of the tortillas on a flat work surface. Divide the cheese mixture and mushrooms among the tortillas and season with salt and pepper. Stack the tortillas to make four 2-layer tortillas and cover each with one of the remaining tortillas. Brush the tops with the remaining 2 tablespoons oil and sprinkle with the cotija cheese. Transfer to a baking sheet (you may need 2). Bake for 8 to 10 minutes, until lightly golden brown and the cheese has melted. Cut into quarters and drizzle with the truffle oil.