Monterey Jack, Poblano and Mushroom Quesadillas

Looking for an easy Mexican entrée? Check out these 30-minute quesadillas—they'd also be popular party fare.

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

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

  • 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.

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 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.