Mushroom Quesadilla

Mushroom QuesadillaFor the quesadillas: 2 tablespoons olive oil1 red onion, julienne fine (cut into very thin strips)2 tablespoons butter1 pound mixed mushrooms (pick your favorites!) sliced, remove stem if using shitakes2 garlic cloves, minced1 teaspoon smoked paprika½ teaspoon dried Mexican oregano1 poblano pepper, roasted, steamed, peeled, seeded and diced (see note)salt and pepper2 cups shredded Oaxaca cheese½ cup cotija cheese, crumbled8 large flour tortillasGarnishes: lime wedgescilantro chopped roughlyguacamole sour creamHeat the oil in a large sauté pan over medium heat. Cook the onion, stirring until caramelized, about 15 minutes. Remove the onions from the pan. Place the pan back on medium high heat. Add the butter and cook the mushrooms until the moisture evaporates. Add the garlic, paprika, oregano and cook stirring for another minute. Shut off the heat, add the poblanos and caramelized onions to the mixture and season well with salt and pepper. Fill the tortillas with a go