If you'd like a vegetarian version for a tasty quesadilla, give this one a try. The mushrooms and red onions pair very well together, but with the addition of the melty Havarti.......Yum. This is a great weeknight meal.
2 T. unsalted butter
12 oz. sliced white mushrooms (5 - 6 cups)
kosher salt and freshly ground pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated Havarti cheese (about 6 oz.)
1 t. dried Mexican oregano
Melt 1 T. butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 t. salt and a few grinds of pepper. Cook, stirring occasionally until browned and tender, 5 - 7 minutes. Add 1 T. butter, the red onion, and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 - 7 minutes.
Cut the quesadillas into wedges and serve with succotash.
From Food Network Magazine May 2017