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Mushroom, scallion & cheddar quesadillas

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
Creminis are available in most supermarkets, but if you can’t find them, you can substitute milder-flavored white button mushrooms or bolder-flavored chopped portobello mushrooms.

Ingredients

Cooking spray

4 spray(s)

Cremini mushroom

8 oz, sliced

8" low carb flour tortilla

8 item(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s)

Scallions

2 medium, thinly sliced

Canned diced green chiles

2 Tbsp, drained (or finely chopped pickled jalapeño)

Instructions

  1. Spray a large nonstick skillet with cooking 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.
  2. Lay 4 of the tortillas out on a work surface. Layer each with 1/4 of the mushrooms, cheese, scallions, and chiles (or jalapeños). Top with the remaining 4 tortillas, lightly pressing down.
  3. Wipe the skillet clean. Spray with cooking spray and set over medium heat. Cook the quesadillas, one at a time, 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.
  4. Serving size: 2 wedges

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