Quesadilla

Ingredients

• 6 tablespoons or 84 grams unsalted butter
• cheese (medium sharp cheddar, Gruyere, Monterey Jack, smoked cheddar) - equal parts
• 1 whole onion, thinly sliced
• 3 tablespoons or 42 grams canola oil
• salt
• 3.5 tablespoons or 50 milliliters balsamic vinegar
• 6 sliced trumpet mushrooms (or around 10 button mushrooms)
• 1 thinly sliced shallot
• 1 thinly sliced zucchini
• salt and pepper to taste
• 1 thinly sliced red Fresno chili or chili of choice

Method

1. Fill half of a tortilla with desired amount of cheese.
2. Melt 6 tablespoons or 84 grams of unsalted butter.
3. Generously butter the top of the filled tortilla with melted butter.
4. Invert into a cold pan so the buttered side is down.
5. Cook over medium heat for 2 to 3 minutes until golden brown and cheese melts.
6. Butter the top side, flip carefully, and cook another 2 to 3 minutes until golden brown and cheese is fully melted.
7. Remove from pan, slice into four pieces, and serve.