Chorizo and Mushroom Quesadillas

2 tablespoons olive oil
1/2 pound cremini or white mushrooms, finely chopped
1/2 onion, chopped
salt, to taste
freshly ground black pepper, to taste
1/2 pound chorizo sausage meat
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped, or to taste
6 flour tortillas (10-inch size)
1 1/2 cup grated Monterey Jack cheese (or other appropriate cheese - pepper jack, mexican quesadilla  cheese)
1/2 cup chopped cilantro (coriander leaves)

Heat the oil in a skillet over moderate heat and saute the onions, mushrooms, salt and pepper until the mushrooms are tender and the mixture is dry, about 5 minutes. Transfer to a mixing bowl.

In the same skillet, cook the chorizo, garlic and jalapeno until the chorizo is browned, about 5 minutes. Combine with the mushroom mixture and divide among three of the tortillas, spreading it to within about 1 inch of the edges. Top with the grated cheese and cilantro, followed by the remaining tortillas.

Using a large spatula, transfer to a hot grill and grill over hot coals until the tortillas have grill marks and the cheese has melted, about 1 minute per side. Cut into wedges and serve immediately.