Instructions: Heat shortening in a large skillet. Add mushrooms; cook, stirring, 2 minutes.

Add onions, garlic, chilies and salt. Cook 1 minute. Add wine; cook until moisture has evaporated, about 1 minute.

Set aside.

Heat a heavy skillet or griddle. Place 1 or 2 tortillas in skillet; warm on one side. Turn and warm other side. (Or heat directly over a low flame on a gas stove; turn with tongs.) Spoon about 3 tablespoons filling onto each tortilla.

Fold over, pressing down lightly to close. Return to hot skillet; cook until quesadilla is heated through.

Remove to platter; keep warm. Repeat with remaining tortillas.

Serve with salsa.

Filling variations:
Cheese and onion: Combine 2 cups mozzarella, Monterey jack or other mild cheese, 3 tablespoons chopped white onion and 1 tablespoon chopped cilantro or epazote. (Look for the herb epazote in Mexican markets.)

Shredded beef: Combine 1 pound cooked, shredded skirt steak with 1 cup chopped onion and 2 chopped serrano chilies.

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