Mushroom quesadillas on corn tortillas

Clean the mushrooms with a dry towel rather than washing; pop off the stems, slicing large or tough stems on a bias, and cut the mushrooms up.

Put the mushrooms in a skillet with a little hot oil; add a serrano, top removed and roughly chopped with its seeds.

Cook gently over medium heat about 5 minutes, letting the juices come out.

Season with a little salt and chopped cilantro and stir 2 or 3 minutes until the liquid has evaporated.

Lightly brush corn tortillas with oil (not needed for flour tortillas) and lay oil side down on the griddle.

Sprinkle a handful of cheese evenly over each, add a line of mushrooms (or ham) down the center.

Variation: Lainey's has cheese and a line of ham instead of mushrooms.

Before it crisps, fold over and press to hold the shape; crisp 2 or 3 minutes, turning every minute or so, until the cheese melts completely.