Mushroom Quesadillas. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 3 tablespoons of butter. 10 ounce container of fresh white mushrooms. 1/2 to 1 teaspoon chili powder. 1/2 teaspoon kosher salt. 1/4 cup coarsely chopped fresh cilantro leaves. 4 (10-inch)flour tortillas. 2 & 1/2 cup of grated monterey jack cheese. 1/2 cup of crumbled feta cheese. Optional: sour cream, cilantro sprigs & salsa. Preheat the oven to 350F line a baking sheet with aluminum foil. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add mushrooms shake the pan to distribute them evenly in the pan cook without moving until the mushrooms begin to brown about 5 minutes. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside. Toast tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. *If you have an electric burner lightly warm and toast tortillas in a dry cast iron skillet.* Place tortillas on the prepared baking sheet. Spread jack cheese on one half of each tortilla top with some mushrooms sprinkle with fetacheese. Fold other half of tortilla over filling to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges with optional garnishes. Makes 4 servings.