Mushroom, scallion, and cheddar quesadillas
3
Point(s)
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
8
Difficulty
Easy
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.
Ingredients
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