Heat oil in small skillet. Add chanterelles and saute until lightly browned. Add chopped onion and continue to cook another 3-4 minutes, or until onions are soft and translucent. Remove chanterelles and onions to a small plate, and slice the chanterelles.
In a small bowl, combine cheeses, thyme and pepper. Add chanterelle and onion mixture and mix well with a spoon until well-blended.
Heat a large skillet over medium high heat. Add tortilla and warm on one side. Flip tortilla over and spoon ingredients onto one half. Fold the other half over to make a half-moon. Heat for 1-2 minutes. Flip and heat other side.
Remove from heat, cut into wedges and serve. Enjoy!