Mushroom quesadillas are a popular dish in Mexico, where they are referred to as quesadillas de hongo. Unlike processed American versions of Hispanic cuisine, this dish is light and healthy without being dull or flavorless. Say goodbye to fatty, uniform Mexican fast food and hello to healthy flavor with these spicy but savory tortillas.
Ingredients
1 pound fresh mushrooms
1 medium onion
1 cup shredded Swiss cheese
¼ cup low fat sour cream
3 cloves garlic
2 tablespoons fresh cilantro
1 fresh jalapeno pepper
1 teaspoon olive oil
1 package low sodium, whole grain flour or corn tortillas
Finely chop mushrooms, onion, jalapeno, cilantro and garlic. Heat 1 teaspoon of olive oil in a heavy pan over medium heat and sauté the alliums and mushrooms for about 10 minutes, or until tender and lightly browned. Season with black pepper to taste. Heat a large skillet to medium-low and place a single tortilla on the surface, flipping to warm throughout. Sprinkle with cheese, chopped jalapeno and cilantro. Allow the cheese to melt, then spoon on a small amount of the mushroom mixture. Add a second tortilla and flip the entire quesadilla over. Remove to a plate to cool and repeat until you have used all the cheese and mushroom mixture. Slice each quesadilla into quarters or eighths, depending on the size of your tortilla. Serve warm with low fat sour cream.