Mushroom tortilla melts

Ingredients

• 1 onion
• 4 oz button mushrooms
• 1 tbsp mushroom stock concentrate
• 4 corn tortillas
• 1/2 cup cheddar cheese
• 1/4 cup monterey jack cheese
• 3 tbsp sour cream
• 1 apple
• 2 oz mixed greens
• 1 lemon
• olive oil
• salt
• paprika
• garlic powder

Directions

1. Cook onion: Halve, peel, and thinly slice onion.
   1. Heat a drizzle of oil in a large pan over medium heat. Add onion; season with salt and pepper.
   2. Cook, stirring occasionally, until softened, 7-9 minutes.
2. Prep: While onion cooks, halve lemon.
   1. Halve, core, and thinly slice apple.
   2. Trim and thinly slice mushrooms.
3. Make crema: In a small bowl, combine sour cream, ½ tsp paprika, ½ tsp garlic powder, and a squeeze of lemon juice to taste; season with salt and pepper.
4. Make salad: In a large bowl, toss apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
5. Cook mushrooms: Once onion is softened, add mushrooms and a drizzle of oil to pan. Cook, stirring occasionally, until mushrooms are tender and onion is caramelized, 2-4 minutes.
   1. Season with salt, pepper, paprika, and garlic powder.
   2. Add stock concentrate and 2 tbsp water. Cook, stirring, until liquid has mostly evaporated, 1-2 minutes.
   3. Season with salt and pepper. For an extra-rich filling, stir in 1 tbsp butter.
   4. Turn off heat; transfer filling to a plate. Wipe out pan.
6. Assemble: Place tortillas on a clean work surface.
   1. Evenly sprinkle with cheddar, then top with mushroom filling and Monterey Jack. Cover with a second tortilla.
7. Cook tortilla melts: Heat a drizzle of oil in pan used for filling over medium-high heat. Add tortilla melts and cook until golden brown, 1-2 minutes.
   1. Flip and cook 1 minute more on other side.
   2. Transfer to a paper-towel-lined plate.
8. Serve melts with salad and crema on the side for dipping.