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Mushroom and Fontina Quesadillas

Yield 8 servings (serving size: 2 wedges)
Substitute Monterey Jack cheese for fontina, if you wish. Chop the vegetables in advance; refrigerate. Finish the recipe just before serving.

Ingredients

  • Cooking spray
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped jalapeño pepper
  • 2 1/2 cups finely chopped portobello mushroom caps
  • 4 cups finely chopped shiitake mushrooms
  • 1/4 teaspoon salt
  • 4 (8-inch) whole wheat flour tortillas
  • 1/4 cup (1 ounce) shredded fontina cheese, divided

Nutrition Information

  • calories 58
  • caloriesfromfat 48 %
  • fat 3.1 g
  • satfat 0.7 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 3.8 g
  • carbohydrate 5.5 g
  • fiber 2.1 g
  • cholesterol 4 mg
  • iron 0.7 mg
  • sodium 232 mg
  • calcium 0.7 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.

  2. Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.