Portabella Sun Dried Tomato Quesadilla Food

PORTABELLA & SUN-DRIED TOMATO QUESADILLA

Portabella & Sun-Dried Tomato Quesadilla image

I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.

Provided by Bippie

Categories Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 whole wheat tortillas
1 avocado, sliced
1 cup shredded cooked chicken
2 cups mozzarella cheese, shredded
1 cup reduced-fat cheddar cheese, shredded
1 1/2 cups portabella mushrooms, thinly sliced
1 cup sun-dried tomato, julienned (not in oil)
1/2 cup green onion, finely chopped
cooking spray
light ranch salad dressing
salsa

Steps:

On one half of each tortilla, layer evenly all the ingredients in the order given.
Fold each tortilla over to create a "half moon" and press down lightly.
Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.

Nutrition Facts : Calories 381.6, Fat 18.2, SaturatedFat 6.5, Cholesterol 47, Sodium 903.7, Carbohydrate 35.4, Fiber 3.9, Sugar 4.7, Protein 21.1

SALMON QUESADILLAS WITH SUN-DRIED TOMATOES

Salmon Quesadillas with Sun-Dried Tomatoes image

Provided by Robin Miller : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Cooking spray
8 flour or whole-wheat tortillas
2 cups shredded Mexican cheese blend or shredded Monterey Jack
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
1 teaspoon chili powder
1/2 cup sliced pickled jalapeno peppers
2 Hass avocados, pitted and flesh removed from skin
1/2 cup drained oil-packed sun-dried tomatoes
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

Steps:

Coat a large griddle with cooking spray and preheat to medium-high.
Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

PORTABELLA MUSHROOM QUESADILLAS

Portabella Mushroom Quesadillas image

A healthy choice for cheesy eating! If you wish to lower the fat further, you could use all fat-free cheese, but it doesn't melt as well.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

32 inches fat-free flour tortillas
1/2 cup reduced-fat monterey jack cheese
1/2 cup kraft free shredded fat-free cheddar cheese
2 large portabella mushroom caps
4 fresh garlic cloves
2 tablespoons chopped fresh oregano
1 pinch cayenne pepper (optional)
olive oil flavored cooking spray

Steps:

Preheat oven to 450 degrees.
Cut portabello mushrooms into slices about 1/4" thick.
Heavily spray large baking sheet with olive oil cooking spray.
Spread mushrooms in single layer on sheet; place garlic on there also.
Bake in 450 degree oven for about 30 minutes, or until roasted and tender.
Lightly spray baking sheet.
Place tortillas on baking sheet.
Remove skin from garlic; mash garlic on tortilla with fork, spread around.
Do the same with the other tortillas.
Chop mushroom into pieces and divide among tortillas.
Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.
Divide oregano among tortillas, and add a pinch of cayenne, if desired.
Fold tortilla in half and spray top lightly with olive oil spray.
Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.
Cut each quesadilla into 3 pieces and serve.

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