Chipotle puree: Puree a can of chipotles in adobo sauce in a blender. Store remaining in your refrigerator for up to 1 month.
Remove the mushroom stems, chop them and reserve. If any of the mushrooms are large, scrape off the gills with a spoon and reserve. Cut the caps into 1/4 inch thick slices and reserve.
Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium high heat. Melt the butter in the pan, then add the sliced mushroom caps, pepper and saute until golden brown and caramelized, 8 - 10 minutes.
Cook mushrooms in batches to be sure they brown and not steam from overcrowding. Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan
Remove from the heat and mix in the chipotle puree and cilantro. Sprinkle on the cheese just to melt and serve immediately or keep warm utnil ready to serve
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pumpkin seeds. Grab, fold, and eat right away.
