Mushroom & Swiss Quesadillas
Mushrooms go great with the Swiss cheese in this quesadilla, but you can use any of your favorite vegetables in their place.
Makes: 8 servings; Total time: 30 minutes
| 1 | Tbsp. olive oil1 Tbsp. |
| 2 | cups sliced button mushrooms2 cups |
| 1 | tsp. minced garlic1 tsp. |
| ½ | cup diced fresh tomatoes 1/2 cup |
| Salt and black pepper to taste | |
| 4 | flour tortillas (8-inch)4 flour |
| 2 | cups shredded Swiss cheese, divided2 cups |
| ¼ | cup minced scallions, divided 1/4 cup |
Heat oil in a 10- to 12-inch nonstick skillet over medium-high. Add mushrooms and garlic; cook until mushrooms release their liquid, 3–4 minutes. Stir in tomatoes; cook 2 minutes more. Season mushroom mixture with salt and pepper, then transfer to a bowl; wipe out skillet.
Assemble each tortilla with ½ cup cheese, ½ cup mushroom mixture, and 1 Tbsp. scallions. Fold tortillas in half to cover fillings. Coat same skillet with nonstick spray.
Arrange 2 quesadillas in skillet; cook over medium-high heat until cheese melts and tortillas brown. Flip and cook other side. Remove quesadillas to a cutting board and cut into quarters. Repeat with remaining tortillas.
Nutrition Information
Per serving: 202 cal; 11g total fat (6g sat); 25mg chol; 210mg sodium; 15g carb; 1g fiber; 10g protein
