Mushroom, Scallion, and Cheddar Quesadillas

Total Time
25 min
5 min
20 min
Want more earthy mushroom flavor as well as a little more bulk? Use 3⁄4 pound of mushrooms instead of 1⁄2 pound.


cremini mushroom(s)

8 oz, sliced

burrito-size wheat flour tortilla(s)

8 item(s), large, (7-inch each)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¾ cup(s)

uncooked scallion(s)

2 medium, thinly sliced

canned green chili 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.

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