Lamb Quesadillas

1 c shredded roast lamb
1 T extra-virgin olive oil
1 med red onion, slivered
8 flour tortillas
4 oz ricotta or goat cheese
4 oz pepperjack cheese, grated
4 lg mushrooms, thinly sliced
2 green onions, sliced
1 T chopped cilantro

Saute red onions in olive oil until limp.
Place 4 tortillas on counter and sprinkle with 1/2 of cheeses. Layer lamb, sauted onions, mushrooms, green onions, and cilantro, and top with remaining cheese.
Heat skillet, and place one tortilla with meat mixture in it. Top with another tortilla, and brown on both sides, allowing cheese to melt. Repeat with remaining tortillas, adding oil as necessary between tortillas.
Cut into quarters, and serve with guacamole, sour cream, or salsa.