Mushroom Quesadillas, Healthy |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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While this serves 6 keep in mind that these are HEALTHY portions. If your feeding teenage boys you'll be lucky to get 2 servings. However, you'll feel better knowing that they are eating good for them food. I actually reccomend the micro method on this one. Ingredients:
vegetable oil cooking 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 |
24 inches whole wheat tortillas |
6 tablespoons shredded low-fat monterey jack pepper cheese or 6 tablespoons low-fat cheddar cheese |
salsa (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes.
3. Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.
4. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.
5. Place on a baking sheet.
6. Repeat with remaining ingredients to make 3 quesadillas total.
7. Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
8. Cut each quesadilla into 4 wedges.
9. Serve warm with salsa if desired.
10. MICROWAVE METHOD:.
11. Spray a microwave-safe casserole with vegetable oil.
12. Add mushrooms, onion and garlic.
13. Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.
14. Stir in cilantro.
15. Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
16. Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.
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