Quesadillas de Champinons

3 Tbsp butter
10 oz white mushrooms, sliced
1/2 tsp chili powder
1/2 tsp salt
1/4 cup fresh cilantro leaves, chopped coarsely
4 10-inch flour tortillas
8 oz grated cheese, about 2 1/2 cups
garnishes: salsa, cilantro, sour cream

Melt two Tbsp butter over medium high heat in a medium sized skillet. Add mushrooms and distribute evenly, then cook until browned.

Add remaining butter if pan seems dry and toss mushrooms, cooking until brown throughout. Season with salt and chili powder. Stir in cilantro, and then set aside. Toast tortillas over a gas burner or in a dry heavy skillet, then place on prepared baking sheet.

Spread cheese on one half of tortilla and top with mushrooms, and then fold over into a half moon. Lay a sheet of foil over the top of the quesadillas and bake until cheese melts.