Grilled Onion, Colored Peppers and Mushroom Quesadillas

CATEGORY   Appetizer, Main Dish

SERVING SIZE    128 g   ( 2 quarters )
  • 1 Tbs vegetable oil
  • ¼ cup onion strips
  • ¼ cup colored bell peppers, julienne cut
  • 2 Tbs sliced mushrooms
  • 1 small clove garlic, chopped
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ½ tsp salt
  • ¼ Tbs chopped fresh cilantro
  • 2 Cambrooke Tortilla Wraps
  • 2 Tbs shredded cheddar cheese
  • Oil for cooking the quesadillas
  • Heat oil in a large saute pan; add strips of onion and cook for 3 to 5 minutes or until softened.
  • Add mushrooms and garlic and saute on medium-high heat for another 3 to 5 minutes, or until the mushrooms have softened.
  • Sprinkle mixture with chili powder, cumin, salt, and cilantro and mix well; remove from heat.
  • Lay out 1 tortilla and evenly spread cooked mixture onto the tortilla.
  • Sprinkle the cheese on top if using shreds or evenly spread Cheese Wizard on top of remaining tortilla and cover. Brush the top lightly with vegetable oil.
  • Heat a clean nonstick saute pan and place the quesadilla, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.
  • Cook for 3 minutes, or until browned. Flip and cook the other side.
  • Cut quesadilla into 4 segments and serve.
  • SUGGESTIONS: Try serving with salsa and a dollop of guacamole.
Per Recipe Per Serving
Phe, mg 82 41
Leu, mg 98 49
Protein, g 2 1
Calories 710 360
Nutrition Facts Panel