nutritional information

Per 2 Wedges:

  • Calories: 227
  • Protein: 9 g
  • Total Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 44 g
  • Cholesterol: 8 mg
  • Sodium: 632 mg
  • Fiber: 4 g
  • Sugar: 3 g

Mushroom-Manchego Quesadillas

Mushroom-Manchego Quesadillas

Serves 4

30 minutes or fewer

Mushrooms in Mexican food? You bet. Wild mushrooms are a popular ingredient all over Mexico. Use a young manchego cheese (labeled curado), which is nutty, and melts nicely. Monterey Jack also works well.
  • 2 jalapeño chiles
  • 2 tsp. canola oil
  • 6 oz. cremini mushrooms, sliced (1 ½ cups)
  • ¼ tsp. ground black pepper
  • 4 (8-inch) whole-wheat tortillas
  • 6 Tbs. shredded manchego cheese
  • ½ cup prepared salsa verde
  • Cilantro sprigs for garnish, optional

1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.

2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.

3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.

February 2010 p.60

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comments

before I was a vegetarian, manchego was one of my favourite cheeses. I have only found one version that is NOT made with rennet - almost all manchegos are not vegetarian-friendly, so those who are strict about vegetarianism, be careful....

Eleni A - 2013-02-26 18:57:45

I have never found a manchego that was safe for vegetarians.

Andrea - 2012-12-14 22:00:36

Going to make this today Can't Wait! Will let everyone know how they are

Maggie Davis - 2012-12-07 17:20:35

poh, Carolina, here in America we don't eat quesadillas, we make them and eat them... they are good... try it... won't hurt you....

norma - 2012-12-01 03:02:00

Oh my! This looks so good :) im going to have to make it for my mom when she gets out of the hosptal!

Kayla - 2011-04-18 19:54:16

REALLY GOOD

Anonymous - 2011-03-27 12:37:00

This was a little different, more earthy than Mexican in flavor, but I liked it. We used Trader Joe's whole wheat & flax tortillas, which paired wonderfully with the mushrooms to nudge things in a hardy, rustic direction. The smoothness of the manchego cheese was a great springboard for the peppers and mushrooms. Good with both salsa verde and with a little sour cream (or both!) Will take the recommendation to add cilantro next time. Note: this did not serve 4 people. It was a perfect lunch for 2, with a side of fruit each. I will make it again.

Beth - 2011-02-23 20:12:41

sorry but in Spain we don`t eat quesadillas, that is a Mexican recipe ;)

Carolina - 2011-10-29 20:42:20