Wendy Terwilliger and her partner collaborated on this mushroom recipe, a result of their mutual love for cooking with and eating many kinds of mushrooms. Terwilliger notes that they cook with approximately 20 varieties of wild mushrooms, particularly enjoying the smoky chanterelle mushrooms.
To make the Salsa:
1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld.
To make the Quesadillas:
2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste.
3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up.
4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.