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
8" low carb flour tortilla
8 item(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
¾ cup(s)
Scallions
2 medium
Canned diced green chiles
2 Tbsp
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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