Ramblings of an amateur enthusiast

A collection of recipes from all over the place jumbled together in one place

Friday, April 29, 2011

Mushroom and Manchego Quesadillas


  • 2 jalapeño chiles
  • 2 tsp. canola oil
  • 6 oz. cremini mushrooms, sliced (1 1/2 cups)
  • 1/4 tsp. ground black pepper
  • 4 (8-inch) whole-wheat tortillas
  • 6 Tbs. shredded manchego cheese
  • 1/2 cup prepared salsa verde
  • Cilantro sprigs for garnish, optional

DIRECTIONS

1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.
2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.

Serves 4
Serving:  1 Quesadilla

Calories:  227
Fat:  7g
Carbs:  44g
Protein:  9g

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