Mushroom quesadillas

Ingredients
• 1 medium yellow onion, diced
• 8 oz baby bella mushrooms, sliced
• 1 garlic clove, minced
• 1 jalapeño, diced
• 1 can refried beans (chipotle-flavored recommended)
• Dash of soy sauce
• 3 corn tortillas
• 3 slices smoked Havarti cheese
• 1 ear corn
• 1 tbsp mayo
• 1 tbsp crema
• Cotija cheese, crumbled
• Chile powder
• Lime wedges (for serving)

Instructions
1. Sauté the filling
• Heat a pan over medium heat and sauté the diced onion until translucent.
• Add the diced jalapeño and mushrooms; cook until soft.
• Stir in garlic and a dash of soy sauce, cooking until fragrant. Remove from heat.
2. Prepare the corn
• Cook the corn in an air fryer (or on a stovetop) until lightly charred.
• Slather with mayo and crema, then sprinkle with cotija and chile powder. Set aside.
3. Assemble the quesadillas
• Heat the corn tortillas until warm and pliable.
• Return the mushroom mixture to the pan, separating it into 3 portions.
• Place 1 slice of Havarti on each portion and cook until melted.
• Press a warm tortilla onto each portion, let it heat a bit, then fold in half.
• If any filling remains, pile it on top of the quesadillas.

I served this with jalapeños and onions, salsita de chile árbol, y un poquito de limon para el elote