Healthy Quesadillas

Posted on June 4, 2007. Filed under: Food & Nutrition |


3 tbsp. olive oil, divided
1 package (8 oz.) baby portabella mushrooms, cleaned and sliced
Kosher salt
Freshly ground black pepper
1/2 small onion, thinly sliced
1/2 red pepper, seeded and sliced
4 12-inch flour tortillas
1 cup grated reduced-fat Mexican cheese blend, divided
4 tbsp. prepared salsa, divided
Nonstick cooking spray
Preparation: In large skillet over medium-high heat, heat 2 tbsp. olive oil. Sauté mushrooms 5 minutes, seasoning with salt and black pepper, to taste. Continue cooking until mushrooms are browned. Remove from heat and divide mushrooms into 4 equal portions. In same skillet, heat 1 tbsp. olive oil; add onion and pepper and cook about 5 minutes, until onion turns translucent and pepper is tender-crisp. Remove from heat and divide onion-pepper mixture into 4 equal portions. While vegetables cook, preheat oven to 350°F. Lay tortillas on flat surface. For each tortilla: Place 1/8 cup cheese blend on one half of tortilla, then top cheese with 1 portion mushrooms and 1 portion onion-pepper mixture. Top vegetables with 1 tbsp. salsa and 1/8 cup cheese. Fold other half of tortilla over filled half. Repeat process with other quesadillas. Spray rimmed baking sheet with nonstick cooking spray. Place quesadillas on baking sheet and bake 10 to 12 minutes or until cheese melts and tortillas turn golden and puff slightly. Let cool a few minutes, then cut into wedges and serve. Makes 4 servings.


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