Looking for an easy Mexican entrée? Check out these 30-minute quesadillas—they'd also be popular party fare.
tablespoon vegetable oil
poblano chiles, seeded, finely chopped
large onion, finely chopped (1 cup)
package (8 oz) sliced fresh mushrooms (about 3 cups)
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
cups shredded Mexican cheese blend
In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.