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Mushroom, Pepper and Onion Quesadillas
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5:30 Challenge / 5 ingredients / 30 minutes
Ann Young of Decatur got creative when she needed to use a package of sliced baby portobello mushrooms pronto. She decided to sauté them with some vegetables and use them as a savory filling for quesadillas.
With the back-to-school rush, it seems like this quick and easy vegetarian entree can come in particularly handy. If the kids have activities, you can precook the filling and have it ready to add for almost instant dinners.
Young cooked the veggies separately , but you can also add them sequentially. After testing this dish a couple of times, I preferred cooking the mushrooms first, then adding the onion and pepper, cooking just until they still had some crunch and color, as they would in a salsa. If you like softer vegetables, you can cook the onion and pepper first and then add the mushrooms and cook until they all have released most of their liquid.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 (8-ounce) package sliced baby portobello mushrooms
1 green or red bell pepper, seeded and chopped
1/4 to 1/2 red or yellow onion, chopped
2 cups shredded cheddar, Monterey Jack or Mexican blend cheese, divided
8 (8-inch) flour tortillas
Instructions:
In a lightly oiled large skillet over medium-high heat, add the mushrooms and cook until they begin to soften and most of their liquid evaporates. Add the pepper and onion and sauté until just softened. Season with salt and pepper. Remove from skillet and set aside.
Wipe out the pan and add a little oil or nonstick spray (or use a large griddle ). Place the pan over medium heat and add 1 or 2 tortillas (depending on the size of your pan). Sprinkle with 1/4 cup cheese, 1/4 of the mushroom mixture, then another 1/4 cup cheese, then cover with another tortilla. Cook until cheese melts and the bottom is lightly golden, flip and cook until bottom is lightly golden. Repeat with remaining ingredients. If desired, serve with salsa.
Wipe out the pan and add a little oil or nonstick spray (or use a large griddle ). Place the pan over medium heat and add 1 or 2 tortillas (depending on the size of your pan). Sprinkle with 1/4 cup cheese, 1/4 of the mushroom mixture, then another 1/4 cup cheese, then cover with another tortilla. Cook until cheese melts and the bottom is lightly golden, flip and cook until bottom is lightly golden. Repeat with remaining ingredients. If desired, serve with salsa.
Notes:
To make the meal: corn and black bean salad and pasta salad
Nutrition:
Per serving: 555 calories (percent of calories from fat, 39), 24 grams protein, 60 grams carbohydrates, 4 grams fiber, 24 grams fat (12 grams saturated), 50 milligrams cholesterol, 775 milligrams sodium.
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