Use full-fat cheese for best taste

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Use full-fat cheese for best taste

You can use less cheese without sacrificing flavor if you opt for the full-fat version in this recipe for Mexican quesadillas.
Mushroom, Pepper and Onion Quesadillas

Start to finish: 30 minutes
Servings: 4
Ingredients:
1 firm ripe avocado, diced
1 tablespoon lime juice
Kosher salt and ground black pepper
4 teaspoons vegetable oil, divided
½ cup chopped yellow onion
½ cup chopped red or green bell pepper (or a mix)
1 teaspoon minced garlic
1½ cups assorted sliced mushrooms
½ fresh jalapeño, finely chopped (seeds and ribs discarded, if desired)
2 ounces coarsely grated sharp cheddar cheese
Four 8-inch flour tortillas, preferably whole wheat
Nonfat plain Greek yogurt
¼ cup chopped fresh cilantro
Method:
Heat the oven to 350 F.
In a small bowl, toss the diced avocado with the lime juice and a bit of salt and pepper. Set aside.
In a large, preferably cast-iron skillet over medium-high, heat 2 teaspoons of the oil. Add the onion, bell pepper and a pinch of salt, then saute until golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Transfer the mixture to a bowl.
Add the remaining 2 teaspoons of oil to the skillet along with the mushrooms and a pinch of salt. Reduce the heat to medium and saute until the liquid the mushrooms give off has evaporated, about 7 minutes. Transfer the mushrooms to the bowl with the onions and peppers. Add to it the jalapeño, cheese and a bit of salt and pepper. Mix well.
Wipe out the skillet with a paper towel. Coat it with cooking spray.
Set 2 of the tortillas flat on the counter. Divide the onion-pepper mixture between them, spreading it evenly over each. Press a second tortilla firmly over each.
Heat the skillet over medium. Add one quesadilla and toast until golden, about 2 minutes per side. Transfer to a baking sheet. Repeat with the second quesadilla, placing it on the baking sheet when toasted. Bake for 5 minutes, or until just heated through. Cut each quesadilla into quarters, then divide between 4 serving plates. Top each serving with avocado, yogurt and cilantro.
Nutrition information per serving: 350 calories; 180 calories from fat (51 percent of total calories); 20 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 32 g carbohydrate; 6 g fiber; 4 g sugar; 12 g protein; 520 mg sodium.

Use full-fat cheese for best taste

You can use less cheese without sacrificing flavor if you opt for the full-fat version in this recipe for Mexican quesadillas.
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