Mushroom and Jack Cheese Quesadillas!

I wasn't to sure about this recipe once I started preparing it. I was disappointed that there wasn't any meat in them..lol! To my SURPRISE...THEY were GREAT! In fact I will try this recipe with different types of mushrooms from time to time. PORTOBELLO seems to be my mushroom of choice! I served it with a wonderful nutty red rice, stirred in some diced tomatoes and cilantro and voila...a mexi rice in the making! Roasted asparagus finished off the meal nicely!

Mushroom and Jack Cheese Quesadillas!

Recipe is from WW Simply Bueno Cookbook!

Yield:8 servings (2 wedges and 1 tbsp salsa)
NI: 171 calories, 3g fat, 5g fiber)

Ingredients:

1/2 pound fresh white or cremini mushrooms, sliced
1 tsp dried oregano
1/2 tsp freshly ground pepper
8 (8 inch) fat free whole wheat flour tortillas
8 tbsp shredded Monterey Jack cheese
8 tbsp prepared chipotle chile salsa or salsa of choice.

Directions:

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the mushrooms and cook, stirring occasionally, until they give off their liquid and it reduces to a glaze, about 6 minutes. Stir in the oregano and pepper; cook, stirring constantly, just until fragrant, about 15 seconds. Remove the skillet from the heat.

Place 4 of the tortillas on a work surface. top each with 1 tbsp of the cheese, one quarter of the mushroom mixture, and 1 tbsp of the remaining cheese. Top with the remaining 4 tortillas, lightly pressing down to flatten slightly.

Wipe the skillet clean with a paper, towel. Spray with nonsick spray and set over medium heat. Add 1 of the quesadillas and cook until crisp and the cheese begins to melt, about 1 1/2 minutes on each side. Transfer to a cutting board and cover loosely with foil to keep warm. Cook the remaining 3 quesadillas. Cut each quesadilla
into 4 wedges, making a total of 6 wedges. Serve with the salsa. Enjoy!!