Mushroom and Fontina Quesadillas

Ingredients

• 2 Tbs. salted butter, at room temperature
• Kosher salt and freshly cracked black pepper
• 1 Tbs. extra-virgin olive oil
• 8 oz. white button or cremini mushrooms, coarsely chopped (about 2-½ cups)
• 1-½ Tbs. fresh thyme leaves, finely chopped
• 8 ounces Fontina, coarsely grated (about 2 cups)
• 4 9- or 10-inch flour tortillas (burrito size)
• + 1 more ingredients
• • 2 small cloves garlic, minced

Position a rack in the center of the oven; heat the oven to 200°F. In a 10- or 12-inch nonstick skillet, heat the oil over medium high until hot. Add the mushrooms and cook, stirring occasionally, until they release most of their juices and are slightly browned, 5 to 7 min. Add the garlic, thyme...

View full recipe at Fine Cooking