Mushroom, Onion and Pepperjack Quesadillas

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Mushroom, Onion and Pepperjack Quesadillas

 

1 tsp. olive oil

2 onions, thinly sliced

2 cups sliced fresh white mushrooms

2 garlic cloves, minced

1 tsp. sugar

1/2 tsp. salt

1/2 cup frozen or drained canned corn kernels

1 tbsp. chopped fresh cilantro

4 8-inch fat-free flour tortillas

3/4 cup shredded pepperjack cheese

 

Heat oil in a large nonstick skillet over high heat. Add onions, mushrooms,

garlic, sugar and salt. Cook, stirring, until vegetables start to soften, about

3 minutes. Add corn and cook, stirring frequently, until mushrooms are tender

and onions brown slightly, about 5 minutes. Transfer mixture to a bowl and stir

in cilantro.

Arrange tortillas on a work surface and spread the lower half of each with 1/2

cup onion mixture. Sprinkle each with 3 tablespoons of the cheese. Fold top half

of tortilla over filling and press lightly.

Wipe out skillet with a paper towel and return it to high heat. Add two

quesadillas to skillet and cook until cheese melts and tortillas are lightly

browned, about 1 minute on each side. Repeat with the two remaining quesadillas.

Makes 4 servings.

 

 

 

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