Serve these hot with a side of your favorite salsa.
1 jalapeño or serrano chile, finely chopped and seeded if desired, or to taste1 pound mushrooms, such as white buttons, criminis , or others of your choice, cleaned and thinly sliced2 Tbsp. fresh epazote leaves or cilantro leaves, chopped1¾ cups water if making homemade tortillasVegetable oil if making homemade tortillasTo make the mushroom filling: Heat the oil and butter in a large skillet over medium-high heat until the butter melts and starts to foam.
Remove the top piece of plastic and place a generous 2 tablespoons of the cheese and about 1½ tablespoons of the mushroom filling in the center of the dough. Use the bottom piece of plastic to fold the tortilla over the filling like a turnover. Firmly pinch the edges of the turnover together. Gently lift the quesadilla off the plastic and set aside. Continue with the remainder of the dough, cheese, and mushroom filling.
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