Mushroom, Scallion, and Cheddar Quesadillas
- Total Time
- 0:25
- Prep
- 0:05
- Cook
- 0:20
- Serves
- 8
- Difficulty
- Easy
Want more earthy mushroom flavor as well as a little more bulk? Use 3/4 pound of mushrooms instead of 1/2 pound.
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cremini mushroom(s)8 oz, sliced
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burrito-size wheat flour tortilla(s)8 item(s), large, (7-inch each)
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WeightWatchers Cheese, cheddar, shredded, low fat¾ cup(s)
-
uncooked scallion(s)2 medium, thinly sliced
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canned green chili peppers2 Tbsp, or pickled jalapeño, drained and finely chopped
- Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated, about 6 minutes. With a slotted spoon, transfer the mushrooms to a plate and let cool slightly.
- Lay 4 of the tortillas out on a work surface. Layer each with one-fourth of the mushrooms, cheddar, scallions, and jalapeños. Top with the remaining 4 tortillas, lightly pressing down.
- Wipe the skillet clean. Spray with nonstick spray and set over medium heat. Cook the quesadillas, one at a time, the until crisp and the cheese begins to melt, about 1 1/2 minutes on each side. Transfer to a cutting board and cover loosely with foil to keep warm. Cut each quesadilla into 4 wedges. Yields 2 wedges per serving.