Heat 2 tablespoons of olive oil in a medium skillet over medium heat.

Add sliced mushrooms and thinly sliced jalapenos to the skillet.

Stir well to combine, then cover the skillet.

Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice (4 to 5 minutes).

Uncover the skillet and let the mixture simmer briskly until all the liquid has evaporated (about 3 minutes).

Taste and season with salt (usually about 1/4 teaspoon).

Add the chopped fresh cilantro leaves.

Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat.

Turn the oven on to its lowest setting to keep quesadillas warm.

Lightly brush one side of each flour tortilla with olive oil.

Lay the oiled side of a tortilla down on the hot griddle.

Spread about 1/4 cup of shredded cheese on the tortilla, leaving a 1/4-inch border all around.

Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla.

When the cheese begins to melt (but before the tortilla begins to crisp), place another tortilla on top and flip the quesadilla.

Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps (about 3-5 minutes in all).

As each quesadilla is done, transfer it to a baking sheet and keep it in the warm oven.