Cheesy mushroom jalapeno quesadilla

Medium dice one large onion, roughly 225 grams.

Cut a pound of mushrooms into thick slices, halve the slices and cut down into a medium small dice.

Dice 75 grams of pickled jalapenos medium.

Add a lot of olive oil to a large saute pan with the mushrooms and a strong pinch of salt; cook at least 10 to 15 minutes to lose their water.

Once the mushrooms are golden brown, add the onions and a pinch of salt and cook five to seven more minutes over medium so the onion does not over caramelize.

Add the chopped jalapeno and stir just to combine and take off their chill, then take the mix off heat.

Onto a big floppy flour tortilla put a big grip of chihuahua cheese, then about three quarters of a cup of the mushroom mix, another big handful of cheese and one last scoop of veggies.

Fold it up, move it to a 12 inch saute pan over medium heat with a lot of oil, and swirl the bottom edge for even coverage.

Press it down gently with the largest spatula for even browning.

After two minutes check underneath, flip, and fry two more minutes over medium with constant gentle downward pressure.