Our Recipes

Mixed Mushroom and Smoked Mozzarella Quesadillas

  • Yield: 8 to 10 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

  • 8 Frescados 8″ Burrito Style Tortillas
  • 2 tbsp extra-virgin olive oil
  • 2 cups sliced mixed mushrooms (such as button, cremini and portobello)
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups baby spinach
  • 1 1/2 cups shredded smoked mozzarella cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced

Preperation

Preheat oven to 375F (190C). In large skillet, heat oil over medium-high heat; cook mushrooms, onion, peppers, garlic, salt and pepper, stirring often, for 10 to 12 minutes or until vegetables are tender. Stir in spinach during last 2 minutes of cooking time.

Lay 4 tortillas on clean work surface; divide mushroom mixture over tortillas. Top with cheese and remaining tortillas.

Carefully transfer one prepared quesadilla to large grill pan; cook over medium-high heat for about 1 minute per side or just until cheese is melted. Transfer to baking pan; keep warm in oven. Repeat with remaining quesadillas.

Remove from oven and cut each quesadilla into 4 or 6 pieces. Arrange on serving platter; drizzle sour cream over top and sprinkle with green onions.

Nutritional Info

Per 1/8 recipe
Calories 250
Fat 13g
Cholesterol 15mg
Sodium 580mg
Carbohydrate 25g
Fiber 4g
Sugars 2g
Protein 9g