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MUSHROOM QUESADILLAS




Source of Recipe


American Heart Association


List of Ingredients




Vegetable oil 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

3 8-inch whole-wheat flour tortillas

6 tablespoons shredded low-fat Monterey Jack cheese with jalapeqo peppers or low-fat cheddar cheese

Salsa (optional)


Recipe



Preheat oven to 350: F.

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. Stir in cilantro and remove from heat.

Arrange one-third of the mushroom mixture on half of one tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese. Place on a baking sheet. Repeat with remaining ingredients to make 3 quesadillas total.

Bake quesadillas about 5 minutes, or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges. Serve warm with salsa if desired