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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (268g) Recipe makes 4 servings |
||
| Calories 508 | ||
| Calories from Fat 256 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.5g | 43% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 837mg | 34% | |
| Potassium 551mg | 15% | |
| Total Carbohydrate 44.9g | 14% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 5.3g | ||
| Protein 19.1g | 38% | |
Mushroom and Jack Cheese Quesadilla
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 medium onion, chopped
- 6 ounces sliced portabella mushrooms
- 6 ounces sliced white mushrooms
- 2 jalapeno peppers, seeded and chopped
- salt & pepper
- 1/3 cup light mayonnaise
- 4 burrito-size flour tortillas
- 1 1/2 cups shredded monterey jack cheese
- avocado, slices
- diced tomato
- cilantro
Directions
1
Heat oil in large nonstick skillet over medium high heat.2
Add the garlic, onions, mushrooms, peppers, salt and pepper. Cook, stirring occasionally, 7 - 9 minutes or until soft.3
Transfer to a bowl and cool, then stir in mayo.4
Have another nonstick skillet heated to medium to warm tortillas. For each tortilla, add 1/4 of the shredded jack cheese until it melts; fill with 1/4 of mushroom mixture and fold tortilla in half. Grill another 1 - 2 minutes on each side. Repeat for each tortilla. If desired, top with avocado, tomato, and cilantro.
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- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Houseblend
On Jul 3, 2009
Yum, yum, yummy! Used all button mushrooms (cheaper where I live) and left out the onion (was in a super hurry!) Couldn't believe how hardy a meatless quesadilla could be....curious to see how they reheat, DH and I couldn't stop eating until we ate them all up! Will make an appearance again on my table!
From: Camel_Cracker
On Jun 10, 2009
"The best quesadillas I've ever had. So so so so so so good. Pack some in my lunch tomorrow " -DH =))
From: east coast nellie
On Dec 28, 2005
I added leftover turkey and used regular mayo. Served with low fat sour cream sprinkled with cilantro. It was pretty east, fast and yummy. Thank you for a recipe I will use again for sure!
From: Lvs2Cook
On Apr 16, 2007
I made these for a quick lunch and they were great! Since I was pressed for time I didn't let the mixture cool or add the mayo BUT they were wonderful without them. The jalapenos added a nice bite to the mushroom mixture. My family raved over them so you can bet I will be making these often! Thanks for posting a keeper!
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