Mushroom Quesadillas

Ingredients:
4 12inch flour tortillas (I like to use whole wheat to get my grains in)
2 1/2 cups grated sharp cheddar cheese
1/4 cup pickled sliced jalapenos (drained and chopped)
2 cups shiitake mushrooms
2 Tbs corn oil (or vegetable, peanut, olive oil)
1 cup sour cream

Directions:
-Heat two medium saute pans over medium heat
-While the pans are heating sprinkle the cheese, jalapenos, and mushrooms evenly over 2 of the tortillas then top the tortillas with the two left over tortillas
-Add 1 Tbs of oil to each pan and cook each tortilla for about two minutes (until golden brown) then flip carefully with tongs and keep cooking until cheese is melted. Lower the heat if necessary to keep the tortillas from scorching.
-Remove from heat, cut each into 8 pieces and serve with sour cream