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Monterey Jack, Poblano and Mushroom Quesadillas

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Monterey Jack, Poblano and Mushroom Quesadillas
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Looking for an easy Mexican entrée? Check out these 30-minute quesadillas—they'd also be popular party fare.
Updated Aug 17, 2011

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a spicier flavor, spread each tortilla lightly with Old El Paso® Thick 'n Chunky salsa before topping with vegetables and cheese.
  • tip 2
    One green bell pepper can be substituted for the poblano chile.

Nutrition

370 Calories, 19g Total Fat, 15g Protein, 34g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
9g
44%
Trans Fat
2g
Cholesterol
40mg
13%
Sodium
610mg
25%
Potassium
330mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
10%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
30%
30%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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