Wash and dry all produce. Halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.

Meanwhile, halve lemon. Halve, core, and thinly slice apple. Trim and thinly slice mushrooms. In a small bowl, combine sour cream, ½ tsp Fry Seasoning (1 tsp for 4 servings; you’ll use the rest in the next step), and a squeeze of lemon juice to taste; season with salt and pepper. In a large bowl, toss apple and mixed greens with a large drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.

Once onion is softened, add mushrooms and 1 TBSP butter (2 TBSP for 4 servings) to pan. Cook, stirring occasionally, until mushrooms are tender and onion is caramelized, 2-4 minutes. Season with remaining Fry Seasoning, salt, and pepper. Add stock concentrate and 2 TBSP water (4 TBSP for 4). Cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer mixture to a plate. Wipe out pan.

Place tortillas on a clean work surface. Evenly sprinkle with cheddar, then top with mushroom filling and Monterey Jack. Fold tortillas in half to create tortilla melts.

Heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. Working in batches, add tortilla melts and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. Transfer to a paper-towel-lined plate.

Transfer tortilla melts to a cutting board; slice into three wedges each. Divide tortilla melts and salad between plates. Serve with crema on the side for dipping.