Mushroom & Poblano Quesadillas With Habanero Salsa

‘Think of a quesadilla as Mexico’s grilled cheese—it’s comfort food at its core,’ says the author of the new Salsa Daddy cookbook. ‘The Xnipec salsa is loud in the best way. It’s crisp, citrusy, unapologetically spicy and has a brightness that hits you right up front. Put them together, and it’s magic’

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2 large plum tomatoes, chopped

2 habanero chiles, stemmed, seeded and chopped

¾ cup chopped red onion (from 1 medium onion)

¼ cup chopped fresh cilantro leaves and stems

2 Tbsp. fresh lime juice (from 1 lime)

2 Tbsp. fresh orange juice (from 1 orange)

2¼ tsp. kosher salt, divided

4 Tbsp. extra-virgin olive oil, divided

8 oz. fresh cremini mushrooms, quartered

3 garlic cloves, chopped

2 medium poblano chiles, stemmed and cut into strips

1 cup roughly chopped white onion (from 1 medium onion)

16 (6-in.) corn or flour tortillas

8 oz. queso Chihuahua or your favorite melting cheese, shredded (about 2 cups)