Mushroom and Fontina Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Substitute Monterey Jack cheese for fontina, if you wish. Chop the vegetables in advance; refrigerate. Finish the recipe just before serving. Ingredients:
cooking spray |
1 tablespoon finely chopped red onion |
1 tablespoon finely chopped jalapeño pepper |
2 1/2 cups finely chopped portobello mushroom caps |
4 cups finely chopped shiitake mushrooms |
1/4 teaspoon salt |
4 (8-inch) whole wheat flour tortillas |
1/4 cup (1 ounce) 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. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.
2. 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.
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