Monterey Jack, Poblano and Mushroom Quesadillas

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

1
tablespoon vegetable oil
2
poblano chiles, seeded, finely chopped
1
large onion, finely chopped (1 cup)
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 1/3
cups shredded Mexican cheese blend

Directions

  • 1 In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
  • 2 Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
  • 3 Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.

Notes










Tips

Expert Tips

For a spicier flavor, spread each tortilla lightly with Old El Paso® Thick 'n Chunky salsa before topping with vegetables and cheese.

One green bell pepper can be substituted for the poblano chile.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
40mg
40%;
Sodium
610mg
610%;
Total Carbohydrate
34g
34%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
50%;
Calcium
30%;
Iron
10%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.