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I'm not sure where I picked this one up, although looking at the quantity and type of cheese
used, and the fact that baking is suggested vs. frying, I would probably say Delicious Decisions, the online cookbook of the American Heart Association.
Vegetable oil
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon garlic, minced
3 tablespoons chopped fresh cilantro
3 8-inch whole-wheat flour tortillas
6 tablespoons shredded low-fat Monterey Jack cheese with jalapeño peppers or low-fat cheddar cheese (you
know? you can get used to this stuff)
Salsa
(in the original recipe, it says "optional" here, right, gimme a break!)
Preheat oven to 350º F.
Drizzle a little vegetable oil in a large skillet. Cook mushrooms, onion and garlic in skillet over medium heat
until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat. Arrange 1/3 of the mushroom
mixture on half of one tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla
over cheese. Place on a baking sheet. Repeat with remaining ingredients to make 3 quesadillas total. Bake quesadillas
about 5 minutes, or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges. Serve warm with salsa
and lime wedges.
Like I mentioned on my other quesadilla recipe, serving these up in one of our "kinda square" dinner plates leaves plenty of room
for rice, beans, guacamole, and pico de gallo. In fact, if you don't preheat the oven, you can bake them right on the plate!
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