Truffled Mushroom Quesadilla

Sautéing the mushrooms with truffle salt gives the quesadilla a rich, earthy flavor, making this the ultimate comfort food.

• Ready In: 22 mins
• Serves: 1-2
• Yields: 1 large quesadilla

Ingredients

• 1⁄2 cup  baby bella mushroom (sliced)
• 1  pinch  black  truffle salt (to taste)
• 1  tablespoon olive oil (more on hand if needed)
• 2  flour tortillas
• 1⁄2 cup monterey jack cheese
• 1⁄8 cup manchego cheese (optional)
• 1⁄8 teaspoon dried oregano

Directions

1. Heat olive oil in large pan. Sauté mushrooms with truffle salt until golden brown and tender. Transfer to plate. Place tortilla on same skillet. Add cheese with even layer on top and add mushrooms. Sprinkle with oregano. Place second tortilla on top. Heat until cheese begins to melt and flip. Remove when cheese is fully melted and to desired crispiness for tortilla.