CREAMY MUSHROOM , PEPPER & CHEESE QUESADILLAS
Make and share this Creamy Mushroom , Pepper & Cheese Quesadillas recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat. Add garlic, onion, bell peppers, mushrooms, jalapeños, salt and pepper. Cook, stirring occasionally, 7-9 minutes or until the vegetables are soft. Transfer to bowl and cool. Stir mayonnaise into cooled mushrooms.
- Place tortillas on work surface. Sprinkle with cheese and top with mushroom mixture. Fold each in half to form a semi-circle. Wipe out skillet and return to stove over medium heat. When hot, add quesadillas 2 at a time to skillet. Cook 1-2 minutes per side or until lightly golden and cheese melts. Repeat with remaining quesadillas and serve immediately.
- Optional: You can heat in microwave oven if you don`t want your tortillas crispy!
Nutrition Facts : Calories 518.3, Fat 28.5, SaturatedFat 10.9, Cholesterol 42.8, Sodium 1107.8, Carbohydrate 47.7, Fiber 3.8, Sugar 5.9, Protein 19.5
MUSHROOM QUESADILLAS, HEALTHY
While this serves 6 keep in mind that these are HEALTHY portions. If your feeding teenage boys you'll be lucky to get 2 servings. However, you'll feel better knowing that they are eating good for them food. I actually reccomend the micro method on this one.
Provided by Annacia
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes.
- Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.
- Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.
- Place on a baking sheet.
- Repeat with remaining ingredients to make 3 quesadillas total.
- Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
- Cut each quesadilla into 4 wedges.
- Serve warm with salsa if desired.
- MICROWAVE METHOD:.
- Spray a microwave-safe casserole with vegetable oil.
- Add mushrooms, onion and garlic.
- Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.
- Stir in cilantro.
- Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
- Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.
Nutrition Facts : Calories 13.5, Fat 0.1, Sodium 2.6, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.4
EASY CHICKEN-MUSHROOM QUESADILLAS
Steps:
- Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
- Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams
MUSHROOM QUESADILLAS
This recipe came from the foodtv website and I think that it was from the How to Boil Water series. I did revise slightly. Anyway, it is a great recipe.
Provided by Jellyqueen
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with foil.
- Melt 2 Tablespoon butter in a mediun skillet over med-high heat.
- Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around.
- This should take about 5 minutes.
- Add remaining butter.
- Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes.
- Season the mushrooms with chili powder and salt and cook for 1 more minute.
- Stir in the chopped cilantro and set aside.
- Toast the tortillas using any method you prefer, until slightly blistered.
- Place the tortillas on the prepared baking sheet.
- Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese.
- Fold the other half of the tortilla over the filling.
- Lay another sheet of foil over the quesadillas.
- Bake until the cheese melts, 12-15 minutes.
- Serve whole or slice into wedges.
- Serve garnishes on side.
Nutrition Facts : Calories 564.2, Fat 34.8, SaturatedFat 19.9, Cholesterol 86.7, Sodium 1205.3, Carbohydrate 39.7, Fiber 3.1, Sugar 3.5, Protein 24.3
SWEET RED PEPPER & MUSHROOM QUESADILLAS
I only "discovered" Mexican food about a year ago....almost wish I had been born south of the border!! These are easy to make & quite tasty; they can be served as an appetizer or an entre with a crisp, green salad.
Provided by CountryLady
Categories Lunch/Snacks
Time 25m
Yield 4 quesadillas
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
- Stir in tomatoes& peppers; simmer another 5 minutes.
- Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
- Top with cheese& remaining tortillas.
- Bake at 350F for 10 minutes or until cheese melts.
- Cut into quarters& serve with salsa, sour cream& guacamole.
Nutrition Facts : Calories 783.2, Fat 36.9, SaturatedFat 15.6, Cholesterol 59.3, Sodium 1251.5, Carbohydrate 84.2, Fiber 7.7, Sugar 10, Protein 29.1
SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
- Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
- Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
MUSHROOM QUESADILLA
This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
- Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
- Season with salt & pepper.
- Divide the mushrooms & cheese between the four tortillas, fold in half.
- Serve with salsa, quacamole & sour cream (Optional).
THREE PEPPER QUESADILLAS
Every bite into these Three Pepper Quesadillas reveals a colorful rainbow of peppers and creamy, cheesy goodness.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 30 servings, 1 piece each
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid.
- Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid.
- Bake 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 1 g, Protein 3 g
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