Wild Mushroom and Aged Manchego Quesadillas with Cherry Tomato Cilantro Salsa

1. Prepare Chiles

Seed and chop one whole serrano chile, then seed and mince the remaining half chile.

2. Make Salsa

Combine the quartered cherry tomatoes, minced cilantro, and thinly sliced green onion in a small bowl. Add the minced chile, then season with coarse kosher salt and freshly ground pepper. Stir everything together until well-mixed.

3. Cook Shallots and Mushrooms

Heat the olive oil in a large nonstick frying pan over medium-high heat. Add the minced shallots and cook until fragrant, about one minute. Add the sliced cremini mushrooms and chopped chile, and sauté until the mushrooms' juices evaporate and they become slightly browned, about five minutes. Season with salt and pepper to taste.

4. Warm Tortillas

Warm a griddle or a large frying pan over medium-low heat and heat the corn tortillas until they are softened, about 30 seconds per side.

5. Assemble and Cook Quesadillas

Spread a generous amount of shredded Manchego cheese and the mushroom mixture on one half of each tortilla. Fold the tortillas in half and press lightly. Cook each quesadilla on the griddle or frying pan until they are golden and crisp, about three minutes on each side.

6. Serve Quesadillas

Divide the quesadillas between warmed plates and serve with the cherry tomato cilantro salsa on the side.