Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Melissa Williams
Recipe by Cooking Light May 2007

Gallery

Recipe Summary

Yield:
8 servings (serving size: 2 wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

58 calories; calories from fat 48%; fat 3.1g; saturated fat 0.7g; mono fat 0.3g; poly fat 0.1g; protein 3.8g; carbohydrates 5.5g; fiber 2.1g; cholesterol 4mg; iron 0.7mg; sodium 232mg; calcium 0.7mg.
Advertisement
Advertisement