MUSHROOM QUESADILLAS
Serves 6; 2 wedges per serving
Ingredients
-Vegetable oil spray
-8 ounces sliced fresh mushrooms
-1/2 medium onion, thinly sliced and separated into rings
-1 teaspoon bottled minced garlic
-3 tablespoons chopped fresh cilantro
-3 8-inch whole-wheat flour tortillas
-6 tablespoons shredded low-fat Monterey Jack cheese with jalapeno peppers or low-fat cheddar cheese
-Salsa (optional)
Instructions
1. Preheat oven to 350 degrees F and spray a large skillet with vegetable oil.
2. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat.
3. Arrange one-third of the mushroom mixture on half of one tortilla and sprinkle with 2 tablespoons of the cheese.
4. Fold the other half of the tortilla over cheese and place on a baking sheet.
5. Repeat with remaining ingredients to make 3 quesadillas total. Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
6. Cut each quesadilla into 4 wedges. Serve warm with salsa if desired.
Microwave Method:
1. Spray a microwave-safe casserole with vegetable oil.
2. Add mushrooms, onion and garlic and cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.
3. Stir in cilantro.
4. Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
5. Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.
Nutrition Facts
Calories: 67 kcal
Protein: 4 g
Carbohydrates: 10 g
Total Fat: 2 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 4 mg
Sodium: 115 mg
