Ingredients
- 4 fat-free 8-inch flour (or whole-wheat) tortillas
- 4 ounces (about 1 cup) grated Monterey Jack cheese
- 4 small white mushroom caps, thinly sliced
- 1 onion
- 1 red pepper
Preparation
1. Sprinkle 2 tortillas evenly with
half of the cheese. Scatter the
mushrooms, onions,
and red pepper bits equally over the cheese.
Sprinkle
with the remaining cheese.
2. Place a second tortilla over each,
creating a sandwich, or quesadilla.
3. Heat a nonstick dry skillet over
medium heat. Place a quesadilla in
the skillet and cook, turning once,
until tortilla browns slightly, 3 to 4
minutes per side. Remove to a low
oven to keep warm. Repeat.
4. Cut each quesadilla into quarters. Serve hot!
First time we tried this was on: April 22, 2014!
No comments:
Post a Comment