Portabella & Sun-Dried Tomato Quesadilla |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I really love to eat this in the summer for a nice light dinner. This can be made without the chicken for a veggie dinner. Ingredients:
6 whole wheat tortillas |
1 avocado, sliced |
1 cup shredded cooked chicken |
2 cups mozzarella cheese, shredded |
1 cup reduced-fat cheddar cheese, shredded |
1 1/2 cups portabella mushrooms, thinly sliced |
1 cup sun-dried tomato, julienned (not in oil) |
1/2 cup green onion, finely chopped |
cooking spray |
light ranch salad dressing |
salsa |
Directions:
1. On one half of each tortilla, layer evenly all the ingredients in the order given.
2. Fold each tortilla over to create a half moon and press down lightly.
3. Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.
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