Texan Brisket-Style Mushroom Quesadillas

Ingredients

• 1 1/4 lb mixed mushrooms, thickly sliced
• 8 large flour tortillas
• 8 oz cheese, grated
• 4 tbsp neutral oil, divided
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 2 chipotles in adobo, minced
• 1 tbsp smoked paprika and 1 tsp ground cumin
• 2 tbsp tomato paste
• 1 tbsp cider vinegar
• 1 tbsp brown sugar
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them completely undisturbed for 4 minutes.
2. Stir once and cook for 8 minutes more, until deeply browned and all their water has cooked away. Do not salt them until this point; salt draws out moisture and they will stew.
3. Add the onion and cook for 8 minutes until soft and browned at the edges, then the garlic, chipotles, paprika, and cumin for 1 minute.
4. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the vinegar, sugar, and 1/2 cup water.
5. Simmer for 10 minutes, stirring, until the liquid has gone and the mushrooms are dark, glossy, and clinging together. Season well.
6. Heat a dry skillet over medium heat. Lay a tortilla in, scatter cheese over half, add the mushroom mixture, more cheese, and fold it over.
7. Cheese on both sides of the filling is what glues the quesadilla shut. With filling touching the tortilla directly, it slides apart when cut.
8. Cook for 2 to 3 minutes per side, pressing lightly, until crisp and golden and the cheese has fully melted. Cut into wedges and serve with the cilantro and lime wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.