Food Network: Sauteed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil

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Sauteed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil
Copyright 1999 Bobby Flay. All rights reserved.

Ingredients
1/4 cup olive oil plus 2 tablespoons
12 cremini mushrooms, sliced in half
2 portobello mushrooms, cleaned and stems removed
Salt and freshly ground pepper
12 (6-inch) flour tortillas
10 cloves roasted garlic, pureed
1 pound fontina cheese, thinly sliced
3 tablespoons finely chopped fresh thyme
2 tablespoons white truffle oil

Directions

Preheat grill or grill pan. Brush the mushrooms with
1/4 cup of the olive oil and season with salt and pepper to taste. Grill the
mushrooms until golden brown and cooked through, remove from grill and coarsely
chop. Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased
baking sheet. Spread some of the roasted garlic puree on each. Divide the cheese
among the tortillas, then the mushrooms and thyme and season to taste with salt
and pepper. Stack to make 4 (2 layer) tortillas and cover with remaining
tortilla, brush the tops with olive oil. Place on a lightly oiled baking sheet and
bake or until the tortillas are lightly golden brown and the cheese has melted,
about 5 to 7 minutes. Remove and drizzle with white truffle oil.