Open-Faced Mushroom-Cheese Quesadillas

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1 tablespoon butter

1 1/2 cups trimmed and diced assorted mushrooms (such as crimini, portobello and shiitake)

2 garlic cloves, minced

1 tablespoon finely minced epazote (optional)

Salt and pepper, to taste

4 flour tortillas

1 cup shredded Monterey jack cheese

1/3 cup crumbled goat cheese

1/2 cup purchased or homemade salsa

2 cups sliced romaine or mixed baby greens

1 tablespoon good-quality olive oil

1 tablespoon fresh lime juice

2 tablespoons minced fresh cilantro

1/4 cup crumbled cotija or grated Parmesan cheese

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