1. Slice the mushroom and jalapeño thinly.

2. Crack the eggs and season with salt and pepper. Whisk it.

3. In a skillet, melt the butter and add the mushroom. Stir fry it for a while, until it starts to change color.

4. Add the jalapeño and stir it around to cook for a while.

5. Once done, season with little salt and spread out the jalapeño and mushroom.

6. Pour the whisked egg and swirl the pan if needed to let the egg cover the bottom of the pan.

7. Immediately place a tortilla on top and give it a minute for the eggs to cook.

8. Gently release the edge first and then flip the tortilla.

9. Add cheese on half of the tortilla and fold it to seal tight.

10. Brown on both the side of the tortilla for a few seconds.

11. Take the Quesadilla off the pan to a board and let it cool for 1 to 2 minutes. Then slice and enjoy with sour cream or dip of your choice.