Jamaican Jerk Portobello Mushroom Quesadillas

Made this up for dinner tonight. I had a shaker of jamaican jerk seasoning from Penzey's that I hadn't used much, and decided to throw it in. It was fabulous.

• Ready In: 15 mins
• Yields: 4 quesadillas

Ingredients

• 2  large portabella mushrooms, thinly sliced
• 1⁄2-3⁄4 cup  shredded part-skim mozzarella cheese (more to taste)
• 8  corn tortillas
•  jamaican jerk spice (to taste)
•  cayenne pepper (to taste)
•  kosher salt (to taste)
•  olive oil (for frying)
•  hot sauce (for serving)

Directions

1. Saute thinly sliced mushrooms in a teaspoon or so of EVOO. Throw in some jerk seasoning, kosher salt and cayenne -- if you have very fresh, potent cayenne, be careful! Taste to check seasonings. This is very important--without proper seasoning, this recipe will come out bland.
2. Mushrooms love to soak up oil; be prepared to add a bit more if they start to stick.
3. Saute until mushrooms are limp and slightly shrunk from the heat and salt.
4. MEanwhile, prep quesadillas by shredding cheese onto three tortillas.
5. Arrange one-fourth of the mushrooms on each cheese-covered tortilla.
6. Put the quesadillas together and fry over medium head in EVOO, flipping at least once.
7. Enjoy with your favorite hot sauce drizzled on top. Guacamole would also be great!