Mushroom-Manchego Quesadillas Recipe - Vegetarian Times

Mushroom-Manchego Quesadillas

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Mushroom-Manchego Quesadillas

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.

  • 4Servings

Ingredients

  • 2 jalapeno chiles
  • 2 tsp. canola oil
  • 6 oz. cremini mushrooms, sliced (1 1/2 cups)
  • 1/4 tsp. ground black pepper
  • 4 (8-inch) whole-wheat tortillas
  • 6 Tbs. shredded manchego cheese
  • 1/2 cup prepared salsa verde

Preparation

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.

Nutrition Information

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