Mushroom and Fontina Quesadillas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Cooking Light. Ingredients:
cooking spray |
1 tablespoon finely chopped red onion |
1 tablespoon finely chopped jalapeno pepper |
2 1/2 cups finely chopped portabella mushroom caps |
4 cups finely chopped shiitake mushrooms |
1/4 teaspoon salt |
4 (8 inch) whole wheat tortillas |
1/4 cup shredded fontina cheese, divided |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes.
2. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.
3. Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over.
4. 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.
5. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.
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