Mushroom quesadillas

Ingredients

• 4 medium wheat tortillas
• 250 g mushrooms, sliced
• 200 g grated melting cheese (mozzarella or havarti)
• 1/2 onion, sliced
• 1 tbsp olive oil
• 1 tsp Xalte Spicy salt

Method

1. 1Wipe the mushrooms with damp kitchen paper, without soaking them because they absorb water. Trim the base of the stalks and cut them into slices 5 mm thick. Peel the half onion and cut it into thin strips.
2. 2Heat the oil in a large frying pan over a high heat and add the onion and mushrooms, well spread out.
3. 3Sauté them for 6 to 8 minutes, stirring now and then. They give off water first: they are ready when that water has evaporated and the mushrooms are browned.
4. 4Add the 1 tsp of Xalte Spicy salt at the end, mix and tip the filling onto a plate. Wipe the pan with kitchen paper.
5. 5Put a tortilla on the board. Cover half of it with about 25 g of cheese, a quarter of the mushrooms and another 25 g of cheese, and fold the other half over, pressing down a little. Repeat with the other three.
6. 6Heat the pan over a medium heat, with no oil, and add two quesadillas. Brown them for 2 to 3 minutes on each side, turning them with a spatula, until the tortilla is golden and crisp and melted cheese shows at the edge. Cook the other two in the same way.
7. 7Leave them to stand for 1 minute on the board so that the cheese does not run out when you cut them. Cut each quesadilla into three triangles and serve two per person, hot.