Mushroom Quesadillas

Heat oil in a large nonstick skillet over medium heat. Add shallot; cook, stirring often, until softened, about 1 minute. Stir in mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 6 minutes.

Stir in asparagus, garlic, herbs, salt and pepper; cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add arugula; cook, stirring, until wilted, about 1 minute. Spread the mixture on a baking sheet to cool slightly, about 5 minutes.

Meanwhile, place 4 tortillas on a cutting board. Spread 1/4 cup Monterey Jack (or Cheddar) evenly over each tortilla; sprinkle each with 1 tablespoon Parmesan. Spread 1/2 cup of the cooled mushroom mixture evenly over the Parmesan on each tortilla; top with remaining tortillas. Press down slightly with your hand.

Wipe the skillet clean; place over medium heat. Carefully place 2 quesadillas in the pan; cook until golden on 1 side and the cheese is melted, 2 to 3 minutes. Flip with a large spatula; press gently with the spatula and cook until golden, 2 to 3 minutes more. Repeat with the remaining 2 quesadillas. Serve with crème fraîche and garnish with additional fresh herbs, if desired.