Mushroom, scallion, and cheddar quesadillas
8 oz, sliced
Burrito-size wheat flour tortilla(s)
8 item(s), large, (7-inch each)
Weight Watchers Reduced-fat Mexican style shredded cheese
2 medium, thinly sliced
Canned green chili peppers
2 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.