Cut bacon into 1-inch pieces and fry in a skillet over medium-high heat until cook to your liking.

Remove bacon from skillet and place on layered paper towels to drain, leave about 3 or 4 tablespoons of bacon fat in skillet.

In a skillet with bacon fat over medium heat, add onions and cook until onions just begin to turn translucent. Remove from heat and place on paper towels or in a colander to drain. Leave bacon fat in the skillet.

In the same skillet, add mushrooms and turn heat to medium. Cook, stirring often until mushrooms are wilted. Remove from pan and drain on paper towels or in a colander.

Allow the cooked ingredients to cool.

Placed cooled ingredients in a large bowl. Add shredded cheese and toss with hands to combine. Set aside.

Butter one side of each tortilla.

Preheat electric griddle to 375, or preheat a skillet over medium to medium-high heat on a stovetop.

Take one tortilla and place butter down on a preheated griddle or clean skillet. Place a heaping 1/4 cup (or more if you like) filling on a tortilla and cover with another tortilla, butter side up, like a grilled cheese.

Cook until the bottom tortilla has browned to your liking.

Flip over and cook the other side until cheese is melted and the tortilla is browned.

Remove to a cutting board and cut into four pieces.

Serve warm with sour cream, Pico de Gallo, guacamole, and/or queso dip.