|7.5 inch flour tortillas||8 Large|
|Monterey jack cheese with jalapeno pepper||4 Ounce, grated|
|Montrachet cheese/Any other soft goat cheese||4 Ounce, crumbled|
|Shredded cooked duck/Dark meat chicken||1 Cup (16 tbs)|
|White mushrooms||4 Large, stems trimmed and thinly sliced|
|Scallions||2 , 2 inches green left on, very thinly sliced crosswise|
|Fresh cilantro leaves/Flat-leaf parsley||1 Tablespoon, finely chopped|
|Lime||2 , quartered (For Serving)|
|Fresh cilantro sprigs||1 (As Desired, For Garnish)|
|Avocado cream||1⁄2 Cup (8 tbs) (For Serving)|
|Fiesta corn salsa/Thai fruit salsa||1 Tablespoon (As Desired)|
1) On a work surface, place 4 tortillas and sprinkle each with 1 tablespoon Monterey Jack and 1/2 ounce Montrachet, evenly distributing the cheeses.
2) Scatter 1/4 cup shredded duck over each.
3) Then, sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.
4) Cover with the remaining cheeses.
5) Place a second tortilla over each, creating a sandwich, and press down on the ingredients with your hand.
6) Preheat the oven to 250°F.
7) Heat a dry nonstick skillet over medium heat until very hot.
8) Using a large spatula, place a quesadilla in the skillet.
9) Cook for 3 to 4 minutes per side, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly.
10) Transfer to the preheated oven to keep warm. Repeat with the remaining quesadillas.
11) Cut each quesadilla into quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream. You can serve this with a bowl of salsa alongside.