Wild Mushroom Quesadillas

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  • Makes: 4 servings
  • Serving Size: 1 quesadilla
  • Makes: 4 quesadillas
  • Prep: 25 mins
  • Cook: 3 mins per quesadilla

Wild Mushroom Quesadillas

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5.0 by 1 people

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Directions

  1. For filling, in a large skillet cook mushrooms, onion, chile pepper, and garlic in hot oil over medium heat for 8 minutes or until vegetables are tender and liquid has evaporated. Stir in tomato (if using), oregano, and salt; heat through.
  2. Preheat oven to 200 degrees F. Divide the filling among tortillas. Top filling with shredded cheese. Fold each tortilla in half over the filling. Rinse and dry skillet.
  3. In a clean dry large skillet cook each quesadilla, one at a time, over medium-high heat for 3 minutes or until tortilla is golden brown and cheese melts, turning once halfway through cooking time. Transfer quesadillas to a baking sheet and keep warm in a 200 degrees F oven. Cut quesadillas into wedges. Sprinkle with cilantro. If desired, serve with salsa verde and Mexican crema.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Wild Mushroom Quesadillas)

  • Per serving:
  • 318 kcal ,
  • 16 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 24 mg chol. ,
  • 402 mg sodium ,
  • 33 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 12 g pro.
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