Thursday, January 8, 2009

Vegetable Quesadillas

Perfect for lunch or a mid-afternoon snack


1 Tbsp olive oil
4 slices red bell pepper
6 mushrooms sliced
1 cup fresh spinach
1 tsp minced garlic
salt to taste
1 cup chedder/mont. jack cheese blend
Mrs. Dash Southwest Chipotle Seasoning Blend
4 corn tortillas
cooking spray

1. Heat olive oil over med-high heat. Add mushrooms and saute for 1 minute. Add garlic and red bell pepper. Cook until pepper and mushrooms appear almost fully cooked. Add spinach and salt to taste. Cook until spinach is wilted. Transfer mixture to a small bowl. Drain liquids.
2. Lower heat to medium. Spray pan with cooking spray. Place corn tortilla on pan. Flatten and evenly distribute half of mushroom mixture on corn tortilla. Sprinkle half of cheese mixture over mushroom mixture. Sprinkle approximately 1 teaspoon of seasoning blend over mixture. Lay a corn tortilla over mixture. While cooking, flatten quesadilla with spatula. Flip quesadilla and cook other side until tortilla is brown and crispy
3. Repeat with remaining ingredients
4. Serve with sour cream and guacamole.
Serving Size: 1 meal for 1 individual.

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