Poblano and Mushroom Quesadillas
4 quesadillas
Equipment
- skillet 10-inch
Ingredients
- 1 tablespoon vegetable oil
- 2 poblano chiles seeded, finely chopped
- 1 large onion finely chopped (1 cup)
- 1 package sliced fresh mushrooms (about 3 cups) 8 oz
- 8 flour tortillas for soft tacos & fajitas 6 inch; from 8.2-oz package
- 1⅓ cups shredded Mexican cheese blend 5 1⁄3 oz
Instructions
- In 10-inch skillet, heat oil over medium heat.
- Add chiles, onion and mushrooms; cook 10 minutes, stirring frequently, until vegetables are tender.
- Divide vegetable mixture evenly onto 4 tortillas.
- Sprinkle each with 3 tablespoons cheese.
- Top with remaining tortillas.
- Wipe skillet clean with paper towels.
- Spray skillet with cooking spray; heat over medium heat.
- Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom.
- Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted.
- Remove from skillet to serving platter; cover with foil to keep warm.
- Repeat with remaining quesadillas.
Notes / Tips / Wine Advice:
For a spicier flavor, spread each tortilla lightly with salsa. Then top with the vegetables and cheese. If you want to walk on the mild side, 1 green bell pepper can be substituted for the poblano chiles.
Nutritional Information
Calories: 370 kcal