Mushroom, scallion, and cheddar quesadillas

Total Time
25 min
5 min
20 min
It takes just five ingredients to make these savory, cheesy vegetarian quesadillas that would be a welcome sight for lunch or dinner. Earthy cremini mushrooms anchor this dish and give it its satisfying, meaty bite. 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. We used pickled jalapeños for a little hit of heat, but you can use mild diced green chiles instead. You can top these quesadillas with guacamole, sour cream, or Greek yogurt and chopped fresh cilantro, and serve them with a little salsa.


Cremini mushroom(s)

8 oz, sliced

8" low carb flour tortilla

8 item(s), (8-inch)

Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s)

Uncooked scallion(s)

2 medium, thinly sliced

Canned green chile peppers

2 Tbsp, or pickled jalapeño, drained and finely chopped


  1. 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.
  2. 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.
  3. 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.