Mushroom and Fontina Quesadillas

Substitute Monterey Jack cheese for fontina, if you wish. Chop the vegetables in advance; refrigerate. Finish the recipe just before serving.

Yield: 8 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 48%
  • Fat: 3.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 5.5g
  • Fiber: 2.1g
  • Cholesterol: 4mg
  • Iron: 0.7mg
  • Sodium: 232mg
  • Calcium: 0.7mg

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

Preparation

  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.
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