- 1/4 cup olive oil
- 1/2 small red onion, finely diced
- 2 cloves garlic, finely diced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake, and portobello, chopped
- Kosher salt and freshly ground pepper
- 2 ancho chiles, soaked (See Note 1)
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 12 (6-inch) flour tortillas
- 1/4 cup cotija cheese or Romano cheese (1 ounce)
Preheat the oven to 425°F.
Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms, season with salt and pepper, and cook until golden brown and all of their liquid has evaporated, 8 to 10 minutes.
Remove the anchos from their soaking liquid, reserving 1/4 cup of the liquid. Stem, seed, and finely chop the anchos and put them in a bowl. Add the reserved soaking liquid and the cheese and mix to combine.
Place 8 of the tortillas on a flat work surface. Divide the cheese mixture and mushrooms among the tortillas and season with salt and pepper. Stack the tortillas to make four 2-layer tortillas and cover each with one of the remaining tortillas. Brush the tops with the remaining 2 tablespoons oil and sprinkle with the cotija cheese.
Transfer to a baking sheet (you may need 2). Bake for 8 to 10 minutes, until lightly golden brown and the cheese has melted.
Cut into quarters and serve.
Note 1: Place dried chiles in a bowl, pour boiling water on top, and let soak for about 30 minutes, or until soft.