Portabella Mushroom Quesadillas

Ingredients

• 32 inches fat-free flour tortillas
• 1/2 cup reduced-fat monterey jack cheese
• 1/2 cup kraft free shredded fat-free cheddar cheese
• 2 large portabella mushroom caps
• 4 fresh garlic cloves
• 2 tablespoons chopped fresh oregano
• 1 pinch cayenne pepper (optional)
• olive oil flavored cooking spray

Directions

1. 1

   Preheat oven to 450 degrees.

2. 2

   Cut portabello mushrooms into slices about 1/4" thick.

3. 3

   Heavily spray large baking sheet with olive oil cooking spray.

4. 4

   Spread mushrooms in single layer on sheet; place garlic on there also.

5. 5

   Bake in 450 degree oven for about 30 minutes, or until roasted and tender.

6. 6

   Lightly spray baking sheet.

7. 7

   Place tortillas on baking sheet.

8. 8

   Remove skin from garlic; mash garlic on tortilla with fork, spread around.

9. 9

   Do the same with the other tortillas.

10. 10

    Chop mushroom into pieces and divide among tortillas.

11. 11

    Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.

12. 12

    Divide oregano among tortillas, and add a pinch of cayenne, if desired.

13. 13

    Fold tortilla in half and spray top lightly with olive oil spray.

14. 14

    Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.

15. 15

    Cut each quesadilla into 3 pieces and serve.