Cook the tortillas - recipe in My Recipes in Big Oven.
Prepare the mushrooms: In a frying pan, warm the oil over a medium-low heat. Add the mushrooms and saute, stirring occassionally, until softened and juicy, about 4 minutes. Add the garlic, chile flakes, salt, and perpper. Cook until the pan is almost completely dry, 2 to 3 minutes more. Remove from the heat and stir in the cilantro.
Combine the jack and cheddar cheeses. Sprinkle about 2 tbsps of the cheese mixture on 1 tortilla, followed by 2 tbsps of the mushroom mixture, and then another 2 tbsps of the cheese mixture. Top with a second tortilla to enclose the fillings. Repeat with remaining tortillas and mixtures.
Preheat the oven to it's lowest setting amdplace a paper towel-lined baking sheet on a rack in to oven. Place a large nonstick or cast iron skillet over a mediom-high heat and add 1 tbsp of ghee. When it is hot, add 2 of the quesadillas and cook until lightly browned on the bottom and a little cheese oozes out of the edges, pressing down on the top occasionally, 2 - 3 minutes. Turn over and cook until lightly browned on the other side, 1 - 2 minutes more. Transfer to the baking sheet in the oven. Repeat with the remaining 2 quesadillas , adding the remaining tbsp of ghee to the pan when it becomes dry. Cut quesadillas in half or wedges, and serve with lime wedges on the side.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 178 (31%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 53mg||16 %|
|Sodium 578.9mg||20 %|
|Potassium 416.5mg||11 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 47.2g|
|Protein 14.5g||21 %|
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Calories per serving: 575
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